Pumpkin Waffles
Pumpkin Waffles
These will become your fall go-to waffle - just the perfect amount of pumpkin and spice. Topped with butter and honey or maple syrup. This recipe uses oat flour, so while it is gluten free (make sure you use gluten free oats), it is not grain-free. These will keep in the fridge for a couple of days - ours always disappear quickly. When I am firing on all cylinders, I double the recipe and keep a batch on hand in the freezer. The recipe makes 6 salad plate size waffles.
Ingredients:
1/2 cup yogurt
4 TBSP grass-fed, cultured butter melted (can also use ghee or avocado oil)
3/4 cup pumpkin puree
3 large eggs
1 TBSP vanilla extract (no sugar added)
1 tsp baking soda
1 tsp apple cider vinegar
¼ tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
2 cups oat flour
Directions:
In a medium-sized bowl, mix together the yogurt, melted butter and pumpkin puree.
Beat in the eggs until well blended. Mix in the vanilla.
Add the baking soda and apple cider vinegar and stir well.
In a small saucepan, melt the butter and whisk in the honey and vanilla.
Remove from heat, let cool slightly and mix into the egg mixture stirring constantly - you don’t want to scramble the eggs!
Add in the salt and spices.
Stir in the oat flour. Add in water 1 TBSP at a time if the waffle batter feels too thick for your liking.
Pour into your waffle maker - it should make about 6 mini-waffles batches - of course this is dependent on the size of your waffle maker!
