Who doesn’t love waking up to the smell of warm and toasty waffles? I know I sure do. It’s typically a Saturday morning indulgence in our house, but I wouldn’t be opposed to a hump day treat or, even better Friday morning breakfast in bed. (Hint hint to my husband) There is just something about staying in your robe until noon while sipping coffee, eating delicious waffles, and watching your favorite tv shows. The best part about these waffles is they are NOT unhealthy and certainly not only made for weekends.
I’ve started using Coconut Oil in place of butter or Vegetable oil whenever possible. Not only is it a healthier alternative, but it adds a nice touch of flavor and richness. I’ve also started substituting almond or coconut milk in place of regular milk in some recipes, and in most cases you would never know the difference in terms of texture and flavor. Something to note however, it’s not as fatty as 2% or whole milk, so the cook time won’t be as long. Feel free to use regular milk if you’d prefer as well, this recipe will turn out great either way.
I love this recipe because it calls for pumpkin puree, which yields a light and fluffy waffle with delicious pumpkin flavor. Perfect for Fall, but can obvi be made anytime of the year.
- 1 1/2 c whole wheat flour
- 1 1/2 c unsweetened vanilla almond milk
- 2 eggs
- 1/2 c pumpkin puree
- 1/3 c oil (I used melted coconut oil but you could use butter or vegetable also)
- 1/3 cup quaker oats
- 2 T coconut sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla
- 1 tsp honey
- 1/8 tsp salt
- 1/2 tsp cinnamon
- maple syrup, for topping
- chopped pecans, for topping
- confectioners sugar, for topping
- Mix together flour, baking powder, baking soda, cinnamon, salt, and oats in a large bowl.
- In a second bowl, add eggs, sugar, pumpkin, milk, oil, honey, and vanilla; beat well.
- Gently fold in the flour mixture.
- Cook according to your waffle iron directions.