Whole Wheat Pumpkin Waffles

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Ingredients

For the dry ingredients

  • 1 cup whole wheat pastry flour (or white whole wheat flour)

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ½ teaspoon salt

  • For the wet ingredients

  • ¾ cup pumpkin puree

  • ¾ cup unsweetened almond milk (or any milk)

  • 1 egg

  • 1 teaspoon vanilla

  • 2 tablespoons maple syrup

  • 1 tablespoon coconut oil

Instructions

  • Preheat waffle iron. Add dry ingredients to a large bowl and whisk to combine.

  • In a separate large bowl add wet ingredients and mix until smooth. Add dry ingredients to wet ingredients, mixing until just combined. 

  • Spray waffle iron with nonstick cooking spray and cook according to waffle iron directions (about 3-4 minutes). Makes 2 large belgian waffles. Top with greek yogurt, nut butter & maple syrup, if desired.

Notes

To freeze waffles: Place them on wire racks until they are completely cool, then line a baking sheet with parchment paper, add waffles and place in freezer. This helps them stay straight and perfect for toasting. Freeze for 2 hours, then transfer waffles to ziploc bag, sealing tight.