This recipe was inspired by an Allrecipes Pumpkin Waffle recipe; however I have an intolerance to egg and found the original recipe’s batter way too dry, so I customized it to my diet and tastes. I like to make a double batch of this and use 3/4 of the waffles to prep some of my sons’ school lunches, using the waffles as a bread replacement since GF loaf bread is so expensive! (Otherwise he gets leftovers from the week, which he doesn’t mind.) Have you ever noticed the frozen PBJs in the freezer aisle of the grocery store? Well, that’s what I make, except I can’t have peanuts either, and the school is a nut-free zone, so we use sunbutter instead. (Sunflower seeds, btw, are hormone friendly…heard of seed cycling?) I mix it all up in a blender to make it easier for pouring into my Belgian Waffle Maker. I bet this recipe would work for pizelles if you have a pizzelle press and add a dash of anise extract to the batter and leave out the baking powder. Speaking of baking powder, I can’t have corn, and corn starch is usually in baking powder. So I made my own replacement to refill my old baking powder container using 2 TBSP baking soda plus 1/4 cup cream of tartar (while cream of tartar usually comes in tiny spice containers, I bought mine in a big bulk container because it’s handy for cleaning powder as well). Anyhow, on to the best GF, egg-free waffle recipe ever!
5 minutes prep time, plus cook time. Makes 4 huge Belgian waffles (or 8 thin waffles, depending on your waffle iron.)
Amy’s Favorite GF, Egg-Free Waffles Recipe
- 2 1/4 cups gluten-free baking flour (see my recipe for DIY gluten-free baking flour mix)
- 1 tablespoon baking powder (see above recipe in bold for corn-free)
- 1 –2 teaspoon ground cinnamon (optional–I usually omit)
- 3/4 teaspoon salt
- 3 flax eggs (3 TBSP ground flaxseed +3/4 cup warm water)
- 2 1/4 tsp psyllium husk
- 2 cup almond milk or other milk
- 1/2 cup melted coconut oil
- 1/2 cup packed pumpkin puree
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract (optional–I omit if omitting cinnamon for more savory flavor)
- Start by measuring psyllium husk and flaxseed into a blender (or bowl…I just like to make things easier for myself) and adding the warm water to create the flax eggs.
- Pour in melted coconut oil, maple syrup, vanilla extract, pumpkin puree, and give a pulse with the lid on before adding the cold almond milk.
- Preheat your waffle iron.
- Add gluten-free flour, baking powder, cinnamon, and salt to the blender (if you want to play it safe, you could mix these in a different bowl before adding, but I’ve never had an issue with distasteful baking powder or salt clumps) and blend until the batter looks like cake batter with no dry spots left.
- Pour about 1/2 to 2/3 cup batter (depending on what your waffle iron normally holds) onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming or the light comes on, plus another minute or so. Repeat with remaining batter.
- Swat impatient hands away until everybody can sit down and eat together. Try not to let them see you swiping some secretly.