2 cup unbleached all-purpose flour
1 cup almond meal (ground almonds)
4 teaspoons baking powder (look for aluminum-free)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 tsp salt
2 cups milk (I used plain rice milk)
4 teaspoons melted virgin coconut oil
1 cup pureed pumpkin (1/2 a can)
1 tsp vanilla
In a large bowl, combine all dry ingredients (flour through salt).
In a separate bowl, whisk together the wet ingredients (milk through vanilla).
Pour wet ingredients into the dry and stir just until combined.
Let the batter rest for about 5 minutes.
Grease a hot waffle iron and pour about 1/3 cup batter per 4-inch waffle. Cook each batch according to waffle iron directions (mine took about 4 minutes.)