The days are getting shorter and that tell-tale chill in the air has arrived…autumn is fast approaching. One of the many things I love about fall is pumpkin! Pumpkin jack-o-lanterns, pumpkin pie, pumpkin ice cream, and of course, pumpkin waffles!
These waffles are perfect for a cool, lazy morning. They are whole grain, vegan, soy-free and oil-free. Full of pumpkin, apples and walnuts, kids get their veggies, fruit, and omega 3s and ask for more. Make sure to drizzle with some pure maple syrup or even top with bananas. Delish!
Yields 6 Belgium Waffles
- 2 cups whole wheat pastry flour
- 1/2 cup wheat germ
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground clove
- 1 can pumpkin puree
- 2 cups rice milk
- 3 Tablespoon unsweetened applesauce
- 1/3 cup sucanat, brown sugar, or other sweetener of choice
- 2 teaspoons vanilla
- 1-2 handfuls raw walnuts, chopped
- Preheat waffle iron according to manufacturer instructions
- Whisk together dry ingredients (flour through cloves) in a large bowl.
- In a separate bowl, combine remaining ingredients and whisk until emulsified.
- Combine the wet stuff with the dry stuff and prepare according to waffle iron manufacturer instructions. Enjoy!
Tip: I have a very used and abused (or should I say “seasoned”) waffle iron. To keep the waffles from sticking when I take them out, I spray a little cooking spray on the inside before pouring in the batter. This makes it much easier to get the waffles from iron to plate without destroying them.