Every fall, I go in search of the perfect Pumpkin Spice Waffle recipe. My biggest problem is that it has to be low in FODMAPs, but tasty enough to fool my kids (and husband). Well, friends, I finally found it (or, actually, made it up)!
Fiber is often one of the more challenging nutrients to get on a low FODMAP diet, so the added ground flax helps boost the fiber and healthy fat content.
• 1 ¼ cup gluten free flour blend
• 1/3 cup ground flax
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1-1/4 cups lactose-free buttermilk (I use just shy of 1 1/4 cup lactose-free milk plus 1 T lemon juice or vinegar)
• 1/2 cup + 2 T canned pumpkin
• 2 tablespoons butter or coconut oil, melted
In a large bowl, mix dry ingredients making sure to break up any clumps of brown sugar. In a smaller bowl, whisk eggs, buttermilk, pumpkin, and melted butter. Add pumpkin mixture to dry ingredients and mix just until combined.
Bake in preheated waffle maker according to manufacturer’s instructions. This recipe made 4 Belgian-style waffles.
Serve with warm maple butter made by melting 1 ½ T of butter with ¼ cup maple syrup.
If you have fresh pumpkin pie spice on hand, you can sub the spices for 2 tsp. pumpkin pie spice.
Swap the milk in "buttermilk" for almond or hemp milk.