Pumpkin Waffles
Warm pumpkin waffles perfect for a classic fall morning (or evening too!).
Servings: 4 Full sized waffles (Approximately 16 - 1/4 waffles)
Equipment
- Waffle Iron
- Blender (standard or single serve smoothie sized)
Ingredients
- 1/2 Banana (approximately 1/4 cup)
- 3/4 cup Pumpkin puree (not pumpkin pie filling)
- 3/4 cup Milk (dairy or non dairy milk of choice)
- 1 1/2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 1/8 teaspoon Salt
- 1 cup Whole Wheat Flour
- Canola or olive Oil Non-stick Spray
Instructions
- Heat Waffle Iron (to high if there are temperature setting options on the iron).
- Place all ingredents in the blender except the flour and blend until completely smooth.
- Add the flour to the blender and gently pulse OR add wet mixture to a medium bowl and fold in flour with a spoon until just mixed.
- Grease waffle iron trays.
- Place batter onto the waffle iron. [Tip: I like to place 2 cups of batter in the center of the pan and then cut on the seams to make 4 - 1/4 sized waffles for little toddler hands].
- Cook for 3-4 minutes, until slightly firm and golden brown.
- Repeat until all batter is used, greasing iron between each waffle.
Notes
To make vegan, use oat milk or a non-dairy milk of choice.
Serve plain or with toppings of choice. For my toddler I prefer to serve them plain with fruit on the side (there is a half banana conveniently waiting for this purpose). For sweeter or fancier serving preferences try syrup, chopped walnuts and/or whipped cream. [Take care when serving chopped nuts to toddler and be sure to chop finely].