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Food & Home

Gluten-Free Pumpkin Waffles with Banana and Candied Pumpkin Seeds


These gluten-, dairy-, and refined-sugar-free waffles are a seasonal twist on the ones in Gwyneth’s cookbook It’s All Good. Make the batter the night before so it’s ready whenever you are.

1. Preheat the oven to 250°F.

2. Whisk together the gluten-free flour, brown rice flour, baking powder, salt, and spices in a large bowl.

3. In another bowl, combine the rice milk, lemon juice, maple syrup, pumpkin purée, and vanilla extract. Whisk to combine completely, then slowly whisk in the dry ingredients.

4. Heat your waffle maker according to the manufacturer’s instructions. Grease it with a little oil or cooking spray and cook your waffles until they’re nicely browned on both sides, 4 to 7 minutes, depending on your machine. As you cook the waffles, keep them warm in the oven until ready to serve.

5. While the waffles cook, heat a small sauté pan over medium heat. Add the teaspoon of olive oil, the pumpkin seeds, and the spices and cook for 1 minute, or until the seeds are beginning to brown and smell nutty. Add the 2 teaspoons of maple syrup, turn off the heat, and let the maple syrup bubble in the pan for 30 seconds. Remove the candied pumpkin seeds to a plate to cool.

6. When the waffles are cooked, serve topped with sliced banana, a sprinkling of candied pumpkin seeds, and extra maple syrup on the side.