I know it’s not exactly fall anymore, but I didn’t have my waffle iron back in the fall so I am making pumpkin waffles now. Since we got the waffle iron, waffles have become a weekend tradition. My daughter Meadow seems to just love them. I have made Blueberry Oatmeal Waffles and Strawberry Banana Waffles in the past. This week I made these pumpkin waffles and they were a hit!
Recently, in my quest to learn all about flours, I learned that there is such a thing as white whole wheat and that it is actually a whole grain. So I bought a bag and made these with it. I think they turned out much fluffier than waffles made with whole wheat. I can’t wait to experiment more with it. I find it works well to mix all the dry ingredients the night before so these can be made quickly in the morning for my hungry three year old.
Pumpkin Spiced Waffles
2 1/2 cups white whole wheat flour
1 can pumpkin or 2 cups fresh cooked
2 cups milk (I used hemp milk)
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
1 T coconut sugar
1 T coconut oil (melted)
1 egg (I used a flax egg substitute)
Turn on the waffle iron and let it heat up. In one bowl, mix the dry ingredients. In another bowl mix wet. Add wet to dry being careful not to over-mix. Scoop out about 1/2 cup size batter and spread onto a greased waffle iron. I got about 5-6 big waffles out of this recipe. I greased my waffle iron with walnut oil, but coconut oil will work well too. You can freeze the extras if you have any. Just place a sheet of parchment paper in between each one. Easy peasy.