If you enjoy the pleasure of eating breakfast food at any time of day, you simply cannot have enough recipes for waffles. Variety is, after all, what’s called the spice of life!
This healthy, tasty waffle is a revelation, especially when combined with maple syrup. Maple and pumpkin must be best friends, I figure. The combination is just magical, with the syrup enveloping the hearty goodness of the waffle like an über sweet blanket.
Even thought these wonderful waffles from the very charming blog, cookie + kate, lean towards heartiness, there’s still a lightness to them. Not at all sweet, you can tell by the first bite they’re good for you; packed with the nutrition & fibre of the whole oat flour, as well as vitamins A + C from the pumpkin.
Who says that healthy eating has to be boring…? Or tasteless…? If you can’t find oat flour (or even if you can…) simply whizz some oats in your food processor or blender. For gluten free, make sure to buy whole oats that have certified gluten free written on the package. If it doesn’t say, then it isn’t. Most find this out the hard way.
If you do make the waffles as gluten free, let them sit for a few minutes after removal from the waffle iron. Like many gf recipes, they will benefit from the cooling down period. Simply rewarm in the toaster and you’re good to go. These also freeze well making them perfect for a fast mid-week breakfast. Wrap one or two from frozen, and take them with you for a fab gf snack anywhere… as we know, they can be hard to find!
- 2¼ cups (200 grams) oat flour
- 1 TBSP baking powder (use gf if necessary)
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp allspice or cloves
- 3 large eggs
- Scant ⅔ cup milk of choice (I used plain, unsweetened almond milk)
- Scant ½ cup melted coconut oil or 7½ tablespoons butter, melted
- ½ cup (122 grams) packed pumpkin purée
- 3 TBSP maple syrup
- 1 TBSP pure vanilla extract
- Suggested toppings: maple syrup, apple compote, fresh fruit, yogurt, whipped cream, etc
- In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves and whisk to combine.
- In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract and whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
- Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don't worry! Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
- Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet.
- Repeat with remaining batter and serve with desired toppings on the side.
- *These also freeze very well - perfect for future good eating~