Pumpkin waffles
Print recipeI like to add veggies wherever possible. Waffles are a great way to sneak in the goodness. My kids don’t even notice they are having pumpkin for breakfast. I use oatmeal as a flour substitute in this recipe. The spices add a delicious festive flavour.
Waffles are ideal for batch cooking as they freeze well or keep in the fridge for a few days. They are delicious when toasted straight out of the fridge or freezer and topped with a little butter and maple syrup.
Goes well with: breakfast, maple syrup, butterIngredients
- 200 g pumpkin (cooked and drained)
- 100 g oatmeal
- 100 ml almond milk
- 3 eggs
- 3 tablespoons coconut blossom sugar
- 1 teaspoon pumpkin spice (mixed spice) (cinnamon, ginger, nutmeg)
- Half teaspoon curcumin
- Half teaspoon bicarbonate of soda
- Pinch of salt
- butter for frying
Kitchen tools: Food processor or blender, waffle iron, pastry brush
Method
- Wash pumpkin, cut, remove seeds, then steam or boil (including skin) for about 15-20 minutes until tender, drain, weigh-off required amount (200 g). Keep rest for later use (soup, mash or more waffles)
- Meanwhile turn oatmeal into flour by pulverizing it in a blender or food processor
- Add all other ingredients to food processor or blender and mix until an even batter has formed
- Add butter to both sides of waffle iron using a pastry brush
- Pour batter into middle of waffle iron (quantity depends on size of waffle iron, mine takes amount of small soup ladle a time), spread out batter using back of a spoon or spatula
- Bake for 2-3 minutes on low to medium heat
- Repeat, grease iron with butter for every new waffle
- Serve warm