Low Gluten Pumpkin Waffles


3/4 cup (130 gr.) all purpose flour
1/2 cup (60 gr.) amaranth or buckwheat flour
1/2 cup (60 gr.) cornstarch
3 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. each ginger and nutmeg
1/2 tsp. salt
1 tbsp. brown sugar
2 eggs separated
1/3 cup (40 gr.) finely ground cornmeal
1/4 cup vegetable oil (EVO or coconut oil or a mix)
1 1/4 cup kefir (or yogurt or almond milk)
1 cup pumpkin puree’
1 tsp. lemon juice


1. Whisk all ingredients together except egg whites.
2. Beat egg whites until stiff. Fold them gently into the above mixture.
3. Place about 1/2 cupfuls of the batter onto a hot, lightly greased waffle iron.
4. Bake until golden. Serve with maple syrup if desired.

TIP: Cooked and pureed carrots can substitute for the pumpkin.