With fall coming to an end and winter around the corner, we're celebrating the last bit of autumn with our pumpkin waffles. Whether you're having these for breakfast or dessert (we suggest à la mode),  this is the perfect recipe for that last bit of leftover pumpkin sitting in your pantry.

Like all our recipes for waffles, these are quick to make and can be made in large batches for the freezer. 

One of the reasons quick bread type recipes (pancakes and waffles) work so well gluten free is that the original versions benefit from a lack of gluten development. Nearly any classic recipe for pancakes can be converted to gluten free with a simple exchange of the right flour (no added gums required.)

This recipe comes straight from The Food Lab, and all we did was a cup-for-cup swap with our All Purpose Flour. They turned out beautifully — light, fluffy, golden brown, and full of flavour. Get out your maple syrup, these are what's for Sunday breakfast!

Tips:​

• Make a double batch of dry mix and store the remaining mixture in a clean mason jar or another airtight container.
• The recipe for pancakes can be halved to yield only 8 pancakes.​
• Ensure your baking powder and baking soda are fresh (important for any baking).​

While not all the recipes we share can accommodate everyone's dietary restrictions, every now and then we like to post one of our allergy-friendly recipes.

This waffle recipe is gluten free, dairy free, and egg free, but they can certainly be enjoyed by the whole family. Fluffy and warm, they're perfect for breakfast (or having breakfast for dinner), and they're easy to make too. Use these to surprise someone with breakfast in bed, or make the kids a special weekend treat!

Prep: 15 minutes
Cook time: 30 minutes
Yield: 10-12 waffles

Ingredients:

• 3 cups GF Patisserie All Purpose Flour
• 2 tbsp baking powder
• 2-3 tbsp granulated sugar
• ½ tsp salt
• 1 cup coconut milk + 2 cups water (whisked until combined)
• ⅓ cup orange juice (can substitute with extra coconut milk)
• ⅓ cup melted coconut oil
• 2 tsp vanilla extract

​Method:

1. Preheat your oven to 200 degrees F (to keep finished waffles warm), and preheat your waffle iron.
2. In a bowl, sift together the flour, baking powder, sugar, and salt. Whisk dry ingredients until combined.
3. Add the coconut milk and water dilution, orange juice, melted coconut oil, and vanilla to the dry ingredients. Whisk until well blended.
4. Follow your waffle iron instructions for cooking. Store finished waffles in your preheated oven and continue cooking waffles until finished.