Color My Food

Pumpkin Waffles

CourseBreakfast

Servings

124-inch waffles

Servings

124-inch waffles

Ingredients

2 1/2cups spelt flour(or 1 cup whole-wheat flour and 1 1/2 cup white flour)
2tablespoons light brown sugar
2 1/2teaspoons baking powder
1teaspoon baking soda
1/2teaspoon salt
2teaspoons ground cinnamon
1teaspoon ground ginger
4 eggs
1cup buttermilk(I mix 1 tablespoon vinegar with dairy milk)
1cup pumpkin puree
6tablespoons buttermelted (can use coconut oil instead)

Instructions

Preheat waffle iron.
Sift first 7 ingredients into a bowl.
In a separate bowl whisk the remaining ingredients.
Whisk the dry ingredients into the liquid mixture and whisk until smooth.
Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.

Recipe Notes

Serve with maple syrup or make into sandwiches using cream cheese and whatever other fillings you desire.

Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Source:

Weelicious: Pumpkin Waffles

Source:

Weelicious: Pumpkin Weelicious: Pumpkin Waffles

Pumpkin Waffles