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Pumpkin Waffles

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.

Ingredients

Dry Ingredients:

  • 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

Liquid Ingredients:

  • 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

Instructions

  • 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.