Pumpkin pie waffles that are delicious and the perfect fall breakfast! Naturally sweetened and containing no artificial ingredients, these will beat any diner waffles.
Would you hate me if I told you I hated pie?
I hate all kinds of pie. Physical pie. Math Pi. It’s really not my thing. At my school, they take us up to Julian for 7th and 9th grade orientation, and each weekend ends with the teachers bringing us Julian Pie. Well, I’m usually that person that says no thank you to the pie, and gets strange looks from my teachers.
I have no idea why I hate it! I think it may be too sweet for me, but I love sweet things. Maybe it’s that I want more of the crust but the filling is too overpowering? Whatever it is, I’m not a fan of the beloved pie, even though I like the taste. I guess I’ve always hated common foods people like. For example, I used to HATE rice. Like- HATE. The thought of it made me puke, and I wouldn’t dare touch it with a ten foot pole.
Another food I used to hate? Waffles. Welllll, certain kinds of waffles. I used to only eat the ones my grandfather would make my sister and I when we went to visit him, and it wasn’t until I got my waffle maker last July that I realized how much I liked them. Now, I’m making waffle recipes left and right. My personal favorite? These pineapple pecan waffles. GAH. Look at them, and watch your eyes drool.
I have to say, now that fall has come around, I have a new favorite waffle recipe- these bad boys. These pumpkin pie waffles taste like the pie you love, but you get more of the flavor and not too much sweetness. LOVE. They’re a different texture than normal waffles, but that’s totally fine. By “different”, I mean that they’re more on the soft side, but you can easily crisp them up by sticking them in the toaster oven. Oh, and I added almond butter, berries, and hemp hearts as toppings. Double LOVE. Alright, let’s dig in!
- ½ cup oats, ground into flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 tsp brown sugar
- 2 eggs
- ¼ cup liquid egg whites (or one egg white)
- ¼ cup pumpkin pureé
- ¼ cup greek yogurt
- 1 tsp vanilla extract
- ¼ cup almond milk
- 1 tsp coconut oil, melted
- Combine your dry ingredients and mix together to ensure no clumps.
- Next, add the wet ingredients and mix well. Pre-heat your waffle iron and let the mixture sit for 5-10 minutes.
- Once it's sat, pour three tbsp of the batter onto the pan. Cook for two-three minutes, or until crispy. Remove, place on a plate, and repeat this step until the batter is all gone.
- Add your toppings and enjoy!
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