Multi-Grain Pumpkin Waffles

These are actually really good. This is a definite repeat recipe for me.
Here it is...another winner from Heavenly Homemakers

Multi-Grain Pumpkin Waffles or Pancakes 

1 cup sorghum or barley flour

1 cup buckwheat flour
1/3 cup millet flour
1/3 cup brown rice flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup pumpkin puree 
4 tablespoons melted butter or coconut oil
4 tablespoons maple syrup or sucanat
1 teaspoon vanilla extract
2 eggs
2 cups milk (or coconut milk if you’re going for dairy free also)

Whisk together dry ingredients.  Beat the wet into the dry ingredients to combine.   Cook the batter in a waffle iron – greasing well between each batch.  Or, add a few extra tablespoons of milk and cook the batter into pancakes.

I usually have leftovers whenever I make waffles. They freeze well. Just put them directly into the toaster until perfectly fresh and warm again.