Pumpkin Oat Waffles
Sometimes a morning just cries out for waffles. When that happens, these healthy, delicious pumpkin oat ones satisfy the hungry men as well as the lighter eaters. And the best part? This recipe makes enough for leftovers. Just refrigerate (after they are cool) and store them in the fridge. You can pop one in the toaster to reheat for a grab-and-go-breakfast all week!
- 4 1/2 cups oat flour (whirl 4 1/2 cups oats in food processor until flour-like)
- 2 Tbsp baking powder
- 1 tsp salt
- 3 1/2 tsp pumpkin spice
- 6 eggs
- 1 1/3 cup milk (I use vanilla unsweetened almond milk)
- 1 cup melted coconut oil
- 1 cup pumpkin pureé
- 6 Tbsp maple syrup
- 2 Tbsp vanilla
- In one large bowl, mix dry ingredients well.
- Mix wet ingredients in a food processor or in a large bowl with a whisk.
- Combine the wet and dry ingredients, stirring carefully with a large spoon until mixed and lumpy but don’t overmix.
- Turn on the waffle iron while letting the ingredients rest, about 10 minutes.
- Spray the waffle iron with cooking spray, pour about 1 cup of batter into the center of the iron, close and leave for at least 3 minutes.
- If waffles are not devoured immediately, cool on a wire rack.
- You can top them with any of your favorites: maple syrup, blueberry compote, etc. Pictured: lemon curd, greek yogurt, blueberries and toasted coconut. Yum!