Whole Wheat Pumpkin Waffles

These whole wheat pumpkin waffles are loaded with healthy ingredients like pumpkin, whole wheat flour, flaxseed and walnuts. What better way to start the day with! These waffles and some fruits and glass of milk is gold for breakfast!

Prep Time15

Cook Time4

Resting Time5

Total Time24

Method: Cooking

Course: Waffles

Servings: 5 round waffles

Ingredients

WET INGREDIENTS:

¾ cup whole milk
¾ cup water see My Notes
1 cup pumpkin puree
1 teaspoon apple cider vinegar
3 tablespoons avocado oil
2 tablespoons maple syrup

DRY INGREDIENTS:

1 and ¾ cup whole wheat pastry flour
¼ cup yellow cornmeal
2 tablespoons ground flaxseed
1 tablespoon baking powder
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon salt

OPTIONAL:

1 cup walnuts chopped

Instructions

In a large bowl stir in the wet ingredients one by one and mix it thoroughly with a whisk.
Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin. Stir in the walnuts, if using.
Spray the waffle iron with cooking spray and make waffles according to the instructions that come with your waffle iron. I had to use about ⅔rds of a cup of batter for each waffle. After pouring the batter and before closing the waffle iron I usually spray the top of the batter with non-stick cooking spray to avoid sticking to the waffle iron.

Notes

The amount of liquid this recipe requires will change depending on the quality of the flour and consistency of pumpkin puree and how tightly you measure it. I initially used ¾th each of milk and water but felt that the waffle batter was too thick so ended up adding another ¼ cup of water to get the right consistency.
Cooked waffles can be frozen. Thaw it overnight in the fridge overnight or warm it up in the microwave oven. Toasting it in the bread toasted before serving gives the right crunchy texture.

Nutrition