Pumpkin Waffles
Nutritionper 1 waffleāŗ
145
Calories
5g
Protein
20g
Carbs
5g
Fat
Ingredients
| 1 cup | 240 ml | yogurt |
| 3/4 cup | 180 ml | pureed roasted pumpkin (or boiled) |
| 1/2 cup | 120 ml | fresh milk (or almond) |
| 2 | large eggs | |
| 2 tbsp | 30 ml | melted coconut oil (or olive oil) |
| 2 tbsp | 30 ml | maple syrup (or honey) |
| 1 tsp | 5 ml | vanilla |
| 1 1/4 cups | 300 ml | wholegrain flour |
| 1/2 cup | 120 ml | flax seed (optional) |
| 1 tbsp | 15 ml | baking powder |
| 1 tbsp | 15 ml | cinnamon |
| 1 tsp | 5 ml | nutmeg |
| 1 tsp | 5 ml | ginger |
| 1/2 tsp | 2.5 ml | salt |
Instructions
A great way to vary this popular breakfast by using leftovers from roasted pumpkin and adding spices with a Christmas mood. And it doesn't come with a guilty conscience.
PREP: 15 minutes. COOK: 30 minutes. TOTAL: 45 minutes. SERVES: 10 waffles.
- Mix all the liquid ingredients in a bowl - from the yogurt to the vanilla.
- In another bowl, sift the flour and mix with it all the dry ingredients - from the flax seed to the salt.
- Add the liquid to the dry ingredients and stir to a homogeneous mixture.
- Heat the waffle iron, grease with a little fat so it doesn't stick and start baking the waffles. Use about 1 1/2 tablespoons of mixture per waffle and bake for about 5 minutes.
- Serve with maple syrup or honey and a scoop of ice cream.
If you have waffles left over, you can freeze them and use them another time, when you only need to warm them in the oven. Otherwise you can keep them 2-3 days in the fridge, well wrapped so they don't dry out.