Blender waffles are my new favorite thing. What are they? Literally waffles made in a blender. You just dump all your ingredients in and give it a whirl.
Also how great is the word whirl? Whirl. Werllll.
These pumpkin spice waffles also happen to be gluten-free, thanks to good old oat flour. And they have the most lovely hint of pumpkin spice. You know, that blend of cinnamon, ginger, nutmeg, and cloves! Of course, if you wanted to make these babies even more pumpkin-y you could throw in a dollop of pureed pumpkin, too. Because honestly waffles are really not finicky — you can kind of do anything with them.
I’m also SUCH a fan of topping my waffles with healthy toppings, like blackberries, banana, pecans, chia seeds, and a dollop of greek yogurt. It adds so much in terms of both presentation and in terms of not feeling like you just carb-o-loaded ALL THE WAFFLES.
How to make oat flour at home
I know how much of a hassle it is to have to make a run to the grocery store for one special ingredient, but thankfully you don’t have to run out to the store for the oat flour this gluten-free waffle recipe calls for! Making homemade oat flour is super easy. Simply pulse old-fashioned oats in a high-powered blender until they become a fine powder. Just make sure you’re using old-fashioned (or rolled) oats and not steel cut or instant.
If you’ll be making lots of gluten-free goodies in the future, you may as well make a big batch of homemade oat flour. Because it’s just oats, it lasts for a long time in a sealed container. And once you’ve made the oat flour, the rest of this gluten-free pumpkin spice waffle recipe is a breeze to make!
How to freeze waffles for later
I’m a big fan of grab and go breakfasts, or at the very least not having to spend much time prepping my morning meal. These pumpkin spice waffles are incredibly easy to freeze and they reheat like a dream. To freeze these gluten-free pumpkin waffles, lay them out on a baking tray (or another freezable flat surface) and pop them in the freezer. After about an hour, they should be hard enough to stack and seal in a freezer baggie. (The reason I don’t seal them in a baggie right away is because I don’t want the waffles to get squished!).
To reheat the pumpkin spice waffles, toast them for a few minutes on low heat in the toaster. It’s important to keep the temperature low so that the waffle reheats all the way through. If you crank the heat up too high, the outside of the pumpkin spice waffle will likely burn and the inside will stay frozen. Remember: these waffles are super fluffy and thick, so they need time to reheat properly!
Happy Sunday, loves. Hope you have a great start to your week!Print
- Yield: 4 1x
- 3 ripe bananas
- 4 large eggs
- 2 cups oatmeal flour
- 1/2 cup Chobani pumpkin spice blended greek yogurt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Preheat waffle iron according to manufacturer’s directions.
Combine all ingredients in a blender and blend until smooth, about 20 seconds.
Pour roughly 1/3 cup of batter into each waffle mold (will depend on the size of your waffle maker). Cook until golden brown.
Top with your favorite toppings! I used blackberries, bananas, pecans, and chia seeds 🙂
More gluten-free breakfast recipes from Broma Bakery:
This post is sponsored by Chobani. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!