Step 1

Add the oat flour, starch, baking powder, pumpkin spice and salt to a large bowl and whisk well.

Step 2

To a small separate bowl, add the milk, syrup, pumpkin and almond butter and whisk until smooth.

Step 3

Pour the wet over the dry and whisk until smooth but do not overmix. It should be very smooth and pourable.

Step 4

Now let the batter sit while you heat up your waffle machine. The batter will thicken some as it sits, that is normal for oat based batters, do not add more milk.

Step 5

I used a 7 inch round waffle maker (linked above) and got 6 large round waffles. Obviously, this will vary if your machine is smaller or bigger. If using the same size as my machine, I like setting 4 best. Once your machine beeps that it is ready and hot, spray with nonstick spray on the top and bottom plates. If you don't spray, they will stick. Even though it says "nonstick surface", mine stuck badly without spray. Make sure to spray BOTH top and bottom waffle plates. I believe this happens more with oil-free oat flour waffles. Add about 2/3 cup of batter to the center and lightly spread out to the sides, being careful not to spread it too close to the edge to prevent overflowing.

Step 6

It will beep when it's ready. I always let it go about 20 seconds after the beep and then remove. I get the perfect crispy results. They seem soft right at first, but crisp up almost immediately once the air hits them after adding them to a plate. Yours may totally vary if you have a different machine.