Since waffles took over Sunday pancakes, I’ve made many in the last 3 months. I’ve learned that you can play with the ingredients and enjoy different flavors.
In the summer, we enjoyed zucchini waffles often with zucchinis from our garden. I’ve also put pureed vegetable soup into the batter to make a savory version for dinner (and to secretly feed my picky 4 year old some veggies). Yesterday, I made pumpkin waffles to celebrate the season. Another reason for liking waffles over pancakes is because I get to do some chores, yoga or catch up on reading while I wait for each waffle to cook (each one takes 10 minutes).
Pumpkin Waffles
Makes about 7 waffles
Ingredients:
2 bananas, mashed
2 cups gluten free oat flour (blend the oats to make the flour)
1.5 cups almond flour (*you can omit this and increase the gluten free oat flour to make it nut free)
1/2 tsp baking soda
1/4 tsp pink salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
3 Tbsp coconut sugar
1.5 cups unsweetened coconut milk
1 can of pumpkin (15oz/425g)
1 tsp vanilla flavoring
(Add at the end)
1 Tbsp apple cider vinegar
Direction:
Mix everything then add the apple cider vinegar at the end. Warm up your waffle maker while letting the batter stand for about 5 minutes.
(Note)
*if the batter seems dry, add more coconut milk. If watery, add more flour. **I like to make enough to have some leftover for Monday morning. They taste great toasted.
