LOW FODMAP PUMPKIN SPICE WAFFLES Recipe

Nothing says fall like the combination of pumpkin and aromatic baking spices such as cinnamon, nutmeg, and cloves. These spice-laden waffles are guaranteed to warm you up from the inside out. Crisp on the outside
and tender and fluffy on the inside, they’re fabulous on a chilly weekend morning.

YIELD: 4 WAFFLES, 8 INCHES (20 CM) EACH


LOW FODMAP PUMPKIN SPICE WAFFLES Recipe

  • 1½ CUPS (355 ML) LACTOSE-FREE ORNONDAIRY MILK
  • 1 TABLESPOON (15 ML) FRESH LEMON JUICE
  • 1â…” CUPS (270 G) BASIC FLOUR BLEND (PAGE 38)
  • 1 TABLESPOON (15 G) BROWN SUGAR
  • 2 TEASPOONS BAKING POWDER
  • ½ TEASPOON SALT
  • 1½ TEASPOONS GROUND CINNAMON
  • ½ TEASPOON GROUND GINGER
  • ¼ TEASPOON GROUND NUTMEG
  • â…› TEASPOON GROUND CLOVES
  • ½ CUP (123 G) PUMPKIN PUREE
  • 2 TABLESPOONS (28 ML) CANOLA OIL OR OTHER NEUTRAL OIL

LOW FODMAP PUMPKIN SPICE WAFFLES Steps

  1. Turn on the waffle iron to preheat. Blend together the milk and lemon juice in a medium bowl and let sit for 5 to 10 minutes to sour.
  2. Meanwhile, in a large bowl, combine the Basic Flour Blend, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and ground cloves.
  3. Stir the pumpkin puree and canola oil into the milk mixture. Slowly add the milk-pumpkin mixture to the flour mixture, stirring to prevent lumps. Stir until well blended and smooth.
  4. Spray the waffle iron with cooking spray, if necessary, and pour the batter into the iron according to the manufacturer’s instructions.
  5. Close the waffle iron and cook until the iron stops steaming, about 3 to 5 minutes or according to the instructions.
  6. Remove the waffle with a fork and serve immediately.

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