I love waffles but I can't eat the plain old ones all the time. These pumpkin ones will rock your socks off!
They brown well, so they're crispy on the outside, soft on the inside. They're also a little on the dense side so you don't need to eat a ton to feel satisfied.
Mix it up, plop it in the hot waffle iron and smoosh just a little, they'll fluff back up. When you've had your fair share, cook up the rest let them cool on the counter, then pave in a freezer bag with parchment paper separating each waffle.
When you get a craving, pull it out and pop into your toaster. Mine has a "frozen" setting which I recommend using if yours dies too.
Just toast, top and eat. Or skip the toppings and eat in the run like me!
Clean Pumpkin Waffles
2 1/4 cups oat flour--can sub with whole wheat
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice or cloves
3 large eggs
2/3 cup almond milk
1/2 cup melted coconut oil melted
3/4 cup packed pumpkin puree--more if you want thinner batter
3 tablespoons maple syrup
1 tablespoon vanilla extract
Mix, cook, and enjoy
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