I don’t think I’ve met a single pumpkin recipe, meal or dessert that I haven’t loved. It’s one of my favorite flavors of fall, and I always have a few cans of pure pumpkin in my cabinets all year long. Lately I’ve had a hankering for either pumpkin pancakes or waffles, but today was the first chance I actually had the opportunity to take a look at what ingredients I had in my house and experiment in whip something up. I threw a bunch of goodness together, pulled out my waffle maker and I am psyched how they came out. Even though I wasn’t planning to share a post or recipe today, I loved it so much that I took full advantage of my daughters nap time to get it up on the blog! Plus, this is the time of year that all things pumpkin recipes are all the rave and are #1 on most people’s list of food cravings.
- • 2 eggs
- • 2 cups quinoa flour
- • 1 15oz can pure pumpkin
- • 1 1/2 tbs vanilla extract
- • 1 ½ tbsp honey
- • ¼ cup coconut oil, melted
- • ¼ tsp ground cloves
- • ½ tsp ground ginger
- • 1 tsp cinnamon
- • 1 cup unsweetened vanilla almond milk
- • 1 tbsp blended flax /chia seed mix
- • 2 tsp baking powder
- • Nonstick cooking spray
- Mix all ingredients in a large bowl except coconut oil
- Melt coconut oil and pour into your batter last mixing thoroughly
- Spoon a liberal amount of the batter into your waffle maker and cook about 5-6 minutes, or until cooked and brown
- Serve with maple syrup or desired toppings - I used 1 tsp of maple syrup
- If you don't love quinoa, I suggest using a different flour as you can taste the hint of Quinoa in these waffles
- This batch made about 7 waffles, and should make anywhere between 6-8 depending on how big or small you make them
- I served mine with a tsp of maple syrup and it was absolutely delicious
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