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Categories:
corn flour sorghum flour cornstarch brown sugar pumpkin pie spice baking powder salt xanthan gum milk puree eggs vegetable oil maple syrup
Viewed: 23 - Published at: 2 years agoIngredients
- 1 cup (4 1/2 ounces) gluten-free corn flour
- 1/2 cup (2 ounces) sorghum flour
- 1/2 cup (2 1/2 ounces) cornstarch
- 2 tablespoons dark brown sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/4 cups milk or dairy-free milk replacement
- 1 cup sweet potato puree (see note)
- 2 large eggs
- 1/4 cup vegetable oil
- maple syrup, butter, and marshmallows for serving, optional
Method
- Preheat waffle iron and lightly grease with non-stick cooking spray. In large mixing bowl, whisk together cornflour, sorghum flour, cornstarch, dark brown sugar, pumpkin pie spice, baking powder, salt, and xanthan gum. In medium mixing bowl, whisk together milk, sweet potato puree, eggs, and vegetable oil until smooth.
- Pour wet ingredients over dry ingredients, whisk until smooth. You can use a handheld (balloon) whisk for this or an electric mixer. Ladle batter into preheated waffle iron according to manufacturer's instructions. Cook waffles until crisp. Hold finished waffles in a warm oven while you cook remaining batches.
