Pumpkin Waffles!!

Fall is in the air (well not really on the Central Coast…but a change of weather is!) so adding pumpkin to your recipes is a MUST!!! I typically keep it simple and stock my pantry with organic canned pumpkin (not to confuse this with pumpkin pie mix) so I can quickly and easily add pumpkin flavor to my recipes! Pumpkin is an easy replacement for eggs (1/4 cup pureed pumpkin = 1 egg) but you can easily add eggs for a boost of protein, if you do this I would suggest adding a big more flour for desired consistency.

I apologize that I do not measure. Please use your own judgement and make your batter the consistency of any traditional waffle batter.

**Makes 4 large waffles

1/2 ish can organic canned pumpkin
2 bananas
2 tablespoons high quality olive or avocado oil
1-2 tsp organic Ceylon cinnamon
Dash sea salt
Dash organic vanilla extract
1/2 tablespoon baking soda or powder
Organic corn flour
Organic rice flour
Organic oat flour
Dash of organic maple syrup or raw honey (optional)

Preheat your waffle iron. In your Kitchen-aid mixer (or by hand) mix the pumpkin, bananas, oil, cinnamon, salt, vanilla and honey. Slowly add a bit of each flour & the baking soda. I like the grittiness of corn in mine so I started with that flour and added a bit extra. Continue to watch your mixture to assure it’s has the consistency of traditional waffle batter. Spray your waffle iron with avocado spray oil or use a paper-towel to coat ghee or coconut oil. Cook until golden brown – serve HOT!!!

These “corn” waffles were inspired from a backpacking trip I went on in Big Sur this past spring. When we got out of the woods (dirty & hungry!) we stopped in Cambria at the most fabulous little outdoor cafe that served GF, DF, soy free UNPROCESSED corn waffles. They were EPIC (and purple) so this past weekend I re-created them to the best of my ability adding my own “twist” of pumpkin!!!


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