Pumpkin Waffles-simply delicious!

Okay, have a mentioned how much I like fall?  I know, I know, I mention it a lot but I can't help it.  I absolutely love fall and I love anything pumpkin!!!  I came across this recipe the other day and had to try it immediately and these waffles truly are fabulous, try them out as soon as you can!  I am going to make them again this weekend and either double or triple the batch to freeze some.  Also, I served it with homemade whipped cream, oh so good!

Pumpkin Waffles
from Gluten Free Goddess blog

Whisk together your dry ingredients in a mixing bowl:

1 cup sorghum flour or certified gluten-free oat flour (I used sorghum flour)
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:

3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less (I used two full cups of rice milk)

Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter.

Heat and prepare your waffle iron according to manufacturer's instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using.

Serve with real maple syrup or agave nectar.

Makes 8 to 10 large waffles.

ENJOY!!!