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.

Waffles are easy to make and delicious. So, when you want to have dessert for breakfast, these chocolate-y waffles are the answer.

If you're feeling extra indulgent, you can add chocolate chips or nuts to the batter. Serve the fresh ones warm with fruit, jam, or whipped cream, and you'll be the hero of breakfast this weekend.

Prep: 20 minutes
Cook time: 30 minutes
Yield: 10-12 waffles

Ingredients:

• 1 cup GF Patisserie All Purpose Flour
• 1 cup cocoa powder
• 3 tbsp granulated sugar
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 3 large eggs (egg-free substitute: 1 tbsp ground flax plus 2 ½ tbsp warm water per egg)
• 4 tbsp melted butter (dairy-free substitute: coconut oil)
• 1 ½ tsp vanilla extract
• 2 cups buttermilk (dairy-free substitute: 1 ⅞ cups almond milk and 2 tbsp vinegar)

Crepes are a quick and easy recipe that we love to use. With so many options for fillings, crepes have you covered whether you want them for breakfast, brunch, lunch, dinner, or dessert.

You can cook all your crepes at once, stacking them on a plate as you go (then providing different fillings family-style at the table). Or you can make them to order, adding the desired filling to each crepe and then folding over to serve. ​

Prep: 5 minutes
Cook time: 1-2 minutes per crepe
Yield: 12-16 small crepes

Ingredients:

• 1 cup GF Patisserie All Purpose Flour
• 2 extra large eggs, lightly beaten
• ¾ cup milk
• ½ cup water
• ¼ tsp salt
• 3 tbsp unsalted butter, melted

Method:

1. Sift flour and salt into a medium size mixing bowl.
2. Add eggs, milk, and melted unsalted butter. Beat using a whisk until you get a smooth batter that resembles light cream.
3. Pour approximately ⅛ to ¼ cup batter on a crepe pan or frying pan on medium heat. (How much batter you use will depend on the size of your pan.)
4. Roll the pan from side to side to cover the bottom evenly with a thin layer of batter.
5. Cook crepe until all liquid has evaporated and the bottom has lightly browned.
6. Flip using a spatula and cook until lightly brown.
7. Serve warm.

Tips:

• Make sure ingredients are at room temperature to ensure a consistent batter.
• To warm eggs quickly, place in a bowl of hot (not boiling) water.
• Allow batter to sit 10-15 minutes for best results (this will get rid of any bubbles).
• If the batter is too thick, thin it out by adding one tablespoon of milk or water at a time.
• Store any leftover batter in a covered container in the fridge. Allow to come to room temperature before use.
• You can re-warm pre-made crepes on gentle heat in a frying pan.