Pumpkin Spice Waffles

Pumpkin Spice Waffles

I feel as though we kind of got cheated on autumn this year. We went from the crappy, raininess of August to the unbearably hot days of September and October and now we’ve just survived the yuckiest month of the year (in my opinion), November. Where did the nice, picturesque fall days go? The ones where you can comfortably walk around in jeans and a light sweater, or take artsy pictures with friends whilst hiking. To commemorate the fall that did not actually happen I have taken some of the greatest flavours of fall to create a super yummy (and easy) breakfast food that is sure to please a crowd.

Enter the pumpkin spice waffle, a new fall classic. I was pretty pleased with myself while I was cooking these up. Not only are they delicious to enjoy fresh off the waffle iron, but they can also be frozen and popped into the toasted as an easy grab-and-go breakfast for your busiest mornings.

I hope that you’ll give these bad boys a try cause they really are quite good.

 

xx

Ashley

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Pumpkin Spice Waffles

Servings 5 Waffles
Author Ashley

Ingredients

For the Waffles

  • 1 1/2 cups pumpkin purée
  • 2 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3 tablespoons ground flax seeds + 6 tablespoons water
  • 2 cups spelt flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt

To Serve

  • Plain yogurt
  • Maple syrup
  • Fresh fruit of choice

Instructions

  1. In a small bowl whisk together the ground flax and water. Set aside to gel.

  2. Meanwhile, in a blender or food processor, combine pumpkin purée, almond milk, vanilla and maple syrup. Blend until completely smooth.

  3. Place all the dry ingredients in a large mixing bowl and stir. Pour in the pumpkin mixture and the gelled flax and mix until a thick batter forms. 

  4. Heat your waffle iron. Once it has come to temperature, add approximately 1/2 a cup of batter and smooth it out so that it's nice and even. Cook for about 4 minutes or until the waffles are golden and come away from the iron easily. Enjoy immediately or allow to cool and pop them in the freezer to enjoy at a later date.

Recipe Notes

* Notes: I have a non-stick waffle iron, so it does not require greasing. Most waffle irons do require a thin coat of oil or butter to prevent sticking



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