Pumpkin Pie Waffles: a blogaversary celebration

It has been three years of me and my ramblings here at Celiac in the City.

Can you believe it?

I think that calls for a little celebrating, yes?


1 ¼ cups gluten-free flour mix — mine was sorghum, millet, white rice, and potato starch

1 cup milk of your choice                                              1 cup pumpkin puree

1 egg — separated                                                        1 teaspoon baking soda

1 teaspoon baking powder                                           1 teaspoon guar gum

3 tablespoons real maple syrup                                    1 teaspoon vanilla extract

1-3 teaspoons pumpkin pie spice  — the first time I used a teaspoon, this time 3 (a tablespoon) and we are loving the extra spice, you may not, so feel free to play with the amount. The extra spices made for a deeper color waffle that was full of flavor. 

Combine dry ingredients: flours, baking powder, baking soda, guar gum, and pumpkin pie spice. Whisk together and set aside.

In a small bowl, add pumpkin puree, egg yolk, (put the egg white into a bowl, you will beat that separately) milk, vanilla, and maple syrup.

Add wet ingredients to dry ingredients and stir to combine. Using a hand-held mixer, beat that egg white until nice and fluffy, and little peaks form when you raise the mixer out of the bowl — this will take several minutes, so just be patient. (this can totally be done one-handed, so help yourself to a cinnamon dolce latte with the other)  Now is a good time to get the waffle iron fired up too. Gently fold the egg whites into the batter.

The batter should be about the consistency of cake batter, maybe a tad thicker — if you aren’t getting this, you can add a bit more flour to thicken it up, (although if you wait a few minutes for it to set, it will thicken some on its own, it’s smart like that) or a smidge of milk to thin things out.

A few waffle making tips:

  • heat the oven up to 175-200 and put your plates in there while you’re making the waffles
  • while you’re at it, put your syrup in there too, in little dishes, to heat up
  • as one waffle finishes, just put it on the plate in the oven while you start another (this works well when you want to sit down and eat together, but if you’re not concerned with such things, then just serve them right up with a smile) 🙂
  • the fluffy eggs whites are lovely for fluffing things up, but not 100% necessary, if you’re in a rush, you can just put the egg in whole
  • same goes for the flour mix — have a GF pancake/waffle mix you already love? that’s great, just add in the pumpkin, vanilla, pumpkin spice, and syrup to your own batter and adjust the liquid-flour ratio to get the right consistency

Then sit down and breathe for a moment. Celebrate this day!

3 thoughts on “Pumpkin Pie Waffles: a blogaversary celebration

  1. Happy Blogaversary , Happy Blogaversary, Happy Blogaversay, Happy Blogaversary to you:) Very Proud of you and love to read what you have to say! Keep up the good work.

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