whole grain pumpkin waffles
These waffles are the definition of what a cozy fall morning should be.
Wafts of pumpkin and cinnamon, warm, delicious, and perfect with a cup of coffee. It's basically all I want to eat for breakfast for the next week, but I'll try to resist :)
This recipe is not hard, and hopefully contains ingredients that most people would already have in their home. I made them with half whole wheat flour/half oat flour, but if you are gluten free they could easily be made with just oat flour.
If you don't have oat flour on hand, simply just put oats in the blender for a few seconds and you have oat flour!
I sincerely hope that you get the chance to make these. They are totally worth it.
- 1 c. whole wheat flour
- 1 c. oat flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 2 eggs
- 3/4 c. pumpkin puree (canned pumpkin)
- 1/2 c. milk of choice
- 1/4. greek yogurt
- 1/3 c. coconut oil
- 2 Tbs. maple syrup
- 2 tsp. vanilla
- Combine the whole wheat flour, oat flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl.
- In a separate bowl, beat the eggs. Add the pumpkin puree, milk, greek yogurt, melted coconut oil, maple syrup, and vanilla. Stir until well combined.
- Add the wet ingredients to the dry ingredients, and stir.
- Let the batter sit for a few minutes before making the waffles.
- We enjoyed them with butter and maple syrup, OR if you want a little more substance, try peanut butter, plain greek yogurt, and maple syrup. It might sound a little strange, but it's actually the best.