In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don't worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Avoid stacking waffles on top of each other as they will lose crispness. If desired, keep waffles warm by placing them in a 200 degree oven until ready to serve. Repeat with remaining batter and serve with desired toppings on the side.
Calories from fat324
Calories from saturated fat233
Total Fat36 g
Saturated Fat25.9 g
Trans Fat0.1 g
Polyunsaturated Fat2.5 g
Monounsaturated Fat4.8 g
Total Carbohydrate48 g
Dietary Fiber5.7 g
Make your own oat flour: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You'll need to blend about 2¼ cups oats to make 2¼ cups flour.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.