Pumpkin Pecan Waffles

gluten-free

2 1/4 cups rolled oats (certified gluten-free, if you need to be certain)
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
3 tablespoons brown sugar
3 eggs
2/3 cup dairy or non-dairy milk
1/2 cup non-GMO canola oil, avocado oil or melted coconut oil
1/2 cup pumpkin puree
1 tablespoon vanilla extract
3/4 cup coarsely chopped pecan halves

Place oats in a blender and process until it becomes a flour-like consistency. Transfer this oat flour to a large bowl. Add baking powder, salt, cinnamon, allspice, nutmeg and brown sugar. Whisk to blend.
In another bowl, use an electric mixer to blend eggs, milk, oil, pumpkin puree and vanilla. When mixture is smooth, add to bowl of dry ingredients and stir to blend until there are no signs of dry ingredients. Allow the mixture to sit for 5 to 10 minutes.
Heat waffle iron. Spoon batter onto hot waffle iron. Sprinkle with about 2 tablespoons of coarsely chopped pecans. Cook until done. Serve with your favorite toppings.
Makes 6 waffles.

Sue’s Tips

Serve waffles on warmed plates. Heat the syrup before serving.
These waffles can be prepared ahead of time. Place them on a platter and seal with plastic wrap. Store in refrigerator overnight. Just before serving, place them directly on the oven rack, in a single layer, in a preheated 350-degree oven until heated through.
These waffles freeze well. Be sure not to freeze them for more than a month or two, though.
Coconut sugar can be a substitute for brown sugar–equal amount.