Autumn is still upon us, and to be honest, it’s been feeling a little bit of alright! Yeah, there’s been some rain, but we’ve had some gorgeous days too. And since it’s still pumpkin season, what not start your day with some pumpkin spice waffles? Here’s what you’ll need:
- 2 eggs, well beaten
- 1 cup hazelnut milk (or any other milk)
- 1 teaspoon vanilla
- 1 cup puréed pumpkin
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 3 tablespoons coconut oil
First, beat both eggs very well.
Then add the milk and vanilla. Side note, I got my hazelnut milk from Zero Green, the plastic free shop in Bedminster. It is made by Nomu Organic. They make lovely nut milks and nut butters in reusable jars. Once you’re done, simply bring the glass back to the shop when you buy your next one.
Now add the pumpkin, sugar, baking powder & soda, salt, and coconut oil. Mix well.
Once your waffle iron is greased up and hot, add a ladle full of batter, and cook according to the manufacturer’s instructions. And if you have a husband who lost the instructions or never read them before he threw them away, just eyeball it.
And there you have it, Pumpkin Spice Waffles! These are full of yummy pumpkin which gives you lots of fiber, as well as vitamin A and C, as well as others. They are lovely to have plain, or you can dress them up with maple syrup, nut butter, bananas, almonds, or pumpkin seeds. However you enjoy them, I’m sure these pancakes will make your tummy smile. With Thanksgiving coming up, I will soon end the pumpkin recipes. I’m hoping to get at least one more up until I begin on Christmas treats, however. Take care Bristol, thanks for reading and Happy Eating!