Two of my favorite ingredients are pumpkin and mochi (Japanese sweet rice flour). And when you combine the two for breakfast, Pumpkin Mochi Waffles make so much sense. They’re perfect for the cool, fall morning, and pairs well with a good cuppa’ joe. And if you’re a meal planner, these freeze well for up to a week.
These waffles are:
- Gluten free and dairy free
- Slightly crunchy on the outside and a tad chewy on the inside from the mochiko flour
- The perfect amount of warm spice, but not too over powering
- Super easy to make, and perfect as a meal prep item for the week
I hope your family enjoys this recipe as much as we do! Please share your creation with me via Instagram @fullasamother #fullasamother and leave a comment below with any feedback or questions.
XO,
Jasmine
Pumpkin Mochi Waffles (Gluten-free, Dairy-free)
Equipment
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Waffle maker
Ingredients
- 3 large eggs beaten
- ¼ cup coconut sugar
- ½ cup avocado oil
- ½ cup cashew milk
- ½ cup pure pumpkin purée
- 1 cup rice flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon baking soda
- ¼ tsp sea salt
- Non-stick spray for waffle maker
Instructions
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Preheat waffle maker according to instructions, and set to medium level heat.
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In a large bowl, add eggs, sugar, oil, milk, and pumpkin puree. Use a large whisk and mix until fully combined.
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Add rice flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt, then whisk thoroughly to combine.
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Spray waffle maker with non-stick spray, then ladle about ⅔ cup of the batter and cook until golden brown. Repeat steps with remaining batter.
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Serve with maple syrup, almond butter, and garnish with granola (all optional)