Ingredients
2¼cupsoat flour
1tbspbaking powder
¾tspsalt
1tspCinnamon
½tspginger
¼tspnutmeg
¼tspallspice,or cloves
3large eggs
⅔milk of choice
½cupmelted coconut oil
½cuppumpkin puree
3tbspmaple syrup
1tbspvanilla extract
maple syrup
nut butter toasted nuts
coconut whipped cream
Preparation
In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice or cloves. Whisk to combine.
In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup, and vanilla extract. Whisk until the mixture is thoroughly blended.
Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined.
Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plugin your waffle iron to preheat now.
Once 10 minutes is up, give the batter one more gentle swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet.
If desired, keep the waffles warm by placing them in a 200 degrees F oven until ready to serve.
Repeat with the remaining batter and serve with desired toppings on the side.
