This Pumpkin Waffle recipe is thanks to Jan Scott's posting on Savvy Mom. When I cook these on my own I like to double the recipe and then put some away in the freezer for a quick breakfast or even a school lunch sliced in strips and kept in a thermos or wrapped in foil. Serve with fruit and yogurt and/or maple syrup.
- 1 1/4 cup whole wheat flour
- 1/4 cup cornstarch
- 1 cup quick oats
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk 2% works great but original recipe called for whole milk
- 1/2 cup plain greek yogurt
- 3 tablespoons melted coconut oil
- 2 eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla
- In a large bowl whisk together the dry ingredients.
- In a large measuring cup whisk together liquid ingredients.
- Combine liquid ingredients into the dry ingredients with a spatula and let the batter sit for 15 minutes. Pre-heat your waffle maker.
- Using a muffin type scoop add batter to the centre of your waffle pan and cook until waffles release easily approximately 3 minutes. Remove waffles with a fork or tongs and serve.
- Extra waffles can be frozen and reheated in the toaster oven another day.