Pumpkin bread is Lil' Guy's favorite breakfast.
Variety is encouraged,
so I was thrilled when he agreed to try these waffles.
He wasn't disappointed.
This recipe was adapted
so that we didn't have to use butter or soy,
as he has sensitivities to both.
Hope your little ones eat 'em up just as fast!
1 C gluten-free flour mix
1/4 t salt
1 1/2 t baking powder
3/4 C milk (rice, soy or cow)
2 t light olive oil
Mix dry ingredients to medium bowl, whisk to aerate.
Add wet ingredients, stir until smooth.
Fill waffle iron with batter.
Cook approximately 4 minutes.
***These would be great schmeared with
homemade peanut butter for lunch!