This is one of my favourite breakfasts to have on a weekend morning. They are very easy to make and using a quality waffle iron make all the difference. Whatever I have leftover, I freeze on a cookie sheet overnight and throw into a zip bag in the morning so I can put them in the toaster any morning I want. Who needs frozen waffes from the grocery store when you can have your own, without all the ingredients you can’t even read on those grocery store boxes. Give them a taste…mmmmm….
- 1 cup Pumpkin
- 1 ½ cups unsweetened almond Milk
- 3 tablespoons Maple Syrup
- 1 tsp. vanilla flavouring
- 2 tablespoons Coconut Oil (melted)
- 2 tablespoons Ground Flax
- 2 cups Oat Flour (gluten free)
- 2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- ¼ teaspoon freshly grated Nutmeg
- ½ teaspoon dried ground Ginger
- ½ teaspoon Cloves
Preheat your waffle iron
Combine the dry ingredients in a medium bowl
Combine the wet ingredients in a separate bowl (I used the Vitamix to mix all the wet ingredients)
Mix the wet ingredients into the dry ingredients. (Yes it’s thick)
Scoop the appropriate amount of batter into the waffle iron (approx. 1/3 cup)
Cook until crisp (Use a good quality waffle iron if possible. I used an All-Clad one from Williams & Sonoma)
They take an extra minute or two to cook through compared to regular waffles, but they are worth it.
Sprinkle with Icing sugar and top with your choice of toppings….mmmmmm..