Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
It’s easy to let classic breakfast favorites disappear from gluten-free diets. With so many baking options that don’t contain gluten now readily available at many grocery stores, it’s just as easy to bring them back. These waffles are warm and cozy on top of bursting with flavor. They’re perfect for breakfast or brunch but also hearty enough for one of those breakfast-for-dinner nights.
3 cups buckwheat flour
4 teaspoons baking powder
1 ½ cups milk
1 can pumpkin puree
½ cup honey
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
1 stick melted butter
Preheat the waffle iron.
In a large bowl, combine sifted flour with baking powder, cinnamon, ginger, nutmeg and salt.
In a separate bowl, beat eggs with brown sugar until light and fluffy. Slowly beat in pumpkin puree, milk, honey and butter. Reserve 1 tablespoon of butter. Fold wet ingredients into the dry until moist, but do not over stir.
Brush iron with some of the reserved melted butter and cook waffles in batches according to the size of your iron.
Serve with whatever toppings strike you.