Pumpkin Waffles



Another fun pumpkin recipe, great for breakfast during the holidays or anytime of the year.  They can be made gluten-free if you use gluten free berries or groats such as buckwheat, rice, oat, etc.

Ingredients:

1 1/3 cups pastry flour (or 1/2 cup spelt berries & 1/2 cup Prairie Gold wheat berries ground fine)

1 tsp baking powder

1 tsp baking soda

3/4 tsp cinnamon

1/4 tsp fine sea salt

1/4 tsp ground nutmeg

1/4 tsp ground ginger

2 eggs, fork beaten

1 cup buttermilk or kefir

3/4 cup pumpkin, homemade or canned

1/2 cup shredded organic apple (don't peel)

2 Tbl pure maple syrup

2 Tbl unsalted organic butter, melted

1/2 cup walnuts pieces

 

Combine dry ingredients in a bowl.  In a separate bowl, combine the wet ingredients.  Make a well in center of the dry ingredients and pour in wet ingredients.  Stir gently until just combined (do not over mix).  Batter should be slightly thicker than pancake batter.  Add more kefir or buttermilk if needed. 

 

You can either stir the walnuts in at this point if everyone likes nuts in their waffles or sprinkle them on top of the some of the waffles once you pour the batter into the waffle iron.  This allow you to cook some waffles with and some without nuts.

 

Heat your waffle iron and then grease generously with butter before pouring batter into it.  For my waffle iron, on a medium setting, the cook time is 7 to 7 1/2 minutes (longer than for the light and fluffy wheat-free waffle recipe).

 

Enjoy immediately with pure maple syrup (don't forget the honey bear trick).