Now nut-free! Great texture- with a little crunch! -and a delicate banana flavor. The little bit of sour cream really gives them an extra satisfying richness, but you can easily leave it out and add in an extra 1/4 cup of water, or milk substitute of your choice. These can also be made as pumpkin waffles through substitution, and tweaking the spices (leave out cardamom, add ginger).

Ingredients
  • 1 cup all purpose gluten free flour blend***
  • 1 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 2 T flax seeds, finely ground
  • 2 T chia seeds, finely ground
  • 1/2 cup pumpkin seeds, roughly ground
  • 2 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 3 T coconut sugar
  • 1 T molasses
  • 1 3/4 to 2 cups water (start with less and check consistency)
  • 1/2 cup or so sour cream
  • 2-3 bananas (or 1 - 1 1/2 cups pumpkin puree)
  • 1 tsp vanilla
  • 6 T melted butter
  • 4-5 large eggs, separated

Instructions
  • Pre-heat and grease the waffle iron to medium temp*
  • Melt butter and set aside
  • Grind chia/flaxseeds in a coffee mill with a few pulsing whirls
  • Grind pumpkin seeds in coffee mill to desired texture (doing this step second helps to clean out the flax, which may stick)
  • Sift/whisk dry ingredients together, including sugar
  • Separate the eggs and set the whites aside
  • In a blender, beat together the wet ingredients, including egg yolks
  • Combine the wet and dry ingredients, adding melted butter last
  • If your batter appears too thick, add water a little at a time, to thin (remember the egg whites will loosen things up)
  • Beat egg whites until soft peaks form**, then fold gently into the batter (this is where the fluffy-ness comes from)
  • Pour 1/2 to 1 cup batter onto hot waffle iron and cook.

*I find these waffles really need a greased waffle iron, or they stick. I pour a tablespoon of sesame oil into a small dish, and give the iron a quick brush, using a pastry brush, between every 3-4 waffles.

**Check out this handy egg white whipping reference!

***I have had good success with Pamela's All-Purpose Flour Artisan Blend, but have recently started using Arrowhead Mills Organic All-Purpose Heritage Blend. My mom is also a big fan of the Namaste brand all-purpose gluten free flour blend.