Pumpkin Oat Waffles
Equipment
- WAFFLE MAKER
Ingredients
- 2 cups oat flour
- ½ cup ground almond flour skip if allergic to nuts and replace with 1/2 cup more oat flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp baking powder
- ¾ cup pumpkin puree not pie filling
- 3 large eggs, room temperature
- 1¼ cups milk of your choice you may need more milk if making with all oat flour
- ⅓ cup coconut oil or 1/2 stick butter melted
- 2 tbsp maple syrup
- ½ tsp sea salt
Garnishes
- pure maple syrup
- pomegranate seeds
- apple or banana slices
- toasted nuts or seeds (pumpkin)
- whipped cream
Instructions
- Dry ingredients; in a large mixing bowl, combine the oat flour, almond flour, baking powder, salt, cinnamon, ginger, nutmeg. Stir to combine.
- Wet Ingredients :In anothe bowl, whisk the 3 eggs. Add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is well blended.
- Pour the liquid mixture into the oat flour mixture. Stir until just combined (the batter will still be a little lumpy). Allow the batter rest for 10 minutes so the oat flours have time to soak up some of the moisture. Preheat the waffle iron to your desired setting.
- Once the battered has rested, give the batter one more gentle stir. The batter should have thickened. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, docent have to be perfect, and close the lid.
- Once the waffle is golden, cooked and crisp, transfer it to a cooling rack or baking sheet. (Don’t stack your waffles on top of each other or they’ll lose crispness, add ing almond flour will soften them quickly). Repeat with remaining batter and serve with desired toppings as suggested.
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