2 ¼ cups (200 grams) oat flour*
1 tablespoon baking powder
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
3 large eggs
Scant ⅔ cup milk of choice (I used plain, unsweetened almond milk)
Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted
½ cup (122 grams) packed pumpkin puree
3 tablespoons maple syrup
1 tablespoon vanilla extract
Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…
In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.