Who cares that it’s going to be in the 90’s here this week, I’m bringing out the pumpkin anyway! Who’s with me? These gluten, dairy and refined sugar free pumpkin waffles are whipped up in a blender in 30 seconds and can be on your table in 5 minutes! These are fluffy, crunchy, with subtle hints of pumpkin and cinnamon and are the perfect fall treat, even if the weather is not cooperating! No waffle iron? No problem! The batter makes perfect pancakes. Let’s get to it!
1/2 cup cashews
1/2 c oat flour (I used Bob’s Red Mill Quick Cooking Gluten Free Rolled Oats)
1 T vanilla extract
1 t baking powder
2 T coconut oil
3/4 c almond milk (or milk of your choice)
1/3 canned pumpkin puree
1/2 t cinnamon
2 T flax seed
Blend all the ingredients in a blender until smooth and pour into waffle iron or pan over medium low heat. Cook for 3-4 minutes or until cooked through.
Makes about 12 triangles (or 3 full waffles)