2 1/4 cups oat flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground allspice
3 large eggs
1 cup milk, any kind
4 tbsp butter, melted
3/4 cup pumpkin (such as canned pumpkin)
2 tbsp maple syrup
1 tbsp vanilla extract
Combine dry ingredients. Combine wet ingredients separately. Add wet ingredients to dry ingredients and mix until smooth. Let the mixture rest for at least 10 minutes to allow oat flour to absorb some of the liquid.
Bake in a preheated waffle iron. Spray with cooking spray before baking.
2018 – set waffle iron to 3.5, cooked each waffle 4 – 5 minutes. This recipe makes three waffles (four sections each). I do not cook them so each of the four sections are totally full. I use 1/3 of the batter for each baking and let the waffles go as large as they want to go. Because they are somewhat heavy, a full waffle section would be very filling.
Notes: Bob’s Red Mill makes a good oat flour, which works a lot better than the ground up old fashioned oats I normally would use.