GLUTEN-FREE PUMPKIN WAFFLES

sugar

vinegar & vanilla  extract

eggs

canned pumpkin puree

corn  starch

oat  flour

milk

baking powder

salt &  cinnamon

In a small mixing bowl combine eggs, milk, pumpkin, vinegar and vanilla. Whisk until combined.

In a larger mixing bowl combine oat flour, corn starch, baking powder, sugar, salt and cinnamon. Whisk to combine.

Add the wet ingredients to the dry ingredients and whisk until fully combined. Allow batter to rest for 10 minutes while you heat the waffle iron.

Add a scant ¼ cup of batter to the waffle iron and close the lid. Cook for 3-4 minutes, until golden and the waffle easily pops out using a fork.

Place waffles on a wire cooling rack if you plan to freeze. Once all waffles are made, place the cooling rack in the freezer (or transfer to a baking sheet) for 1 hour, then transfer to a Ziploc or other freezer safe container until ready to eat.

For full recipe and tips visit figjar.com