GFCF Pumpkin Waffles

Pumpkin Waffles

2 eggs (Or use egg replacer or guar gum)

1 3/4 cups rice milk

3/4 cup canned pumpkin

2 tablespoons vegetable oil

2 cups gluten free pantry all purpose baking mix

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

Heat waffle iron. In blender jar combine rice milk, pumpkin, oil and eggs. Blend at mix about 10 seconds. Add remaining ingredients. Blend at mix about 60 seconds, scrape sides of blender jar every 20 seconds. Be sure to spray the waffle iron well and bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes. May be served with maple syrup.