Pumpkin Pie Wholegrain Waffles
Serves
3
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
1 cup (240 ml) carton coconut milk
1 tsp apple cider vinegar
2 tbsp avocado oil + more to brush on waffle iron
1 ½ cups (180 g) whole wheat flour
1 ½ tsp pumpkin pie spice blend (or sub mixed spice)
⅛ tsp salt
2 tsp baking powder
1 tbsp coconut sugar
For the flax egg:
1 tbsp flaxseed
2 tbsp water
1 tbsp flaxseed
2 tbsp water
Suggested toppings:
2 tbsp chopped walnuts
2 tbsp maple syrup
2 tbsp chopped walnuts
2 tbsp maple syrup
Nutrition
(Per Serving)
Calories
362
Fats
13 g
Protein
8 g
Carbs
57 g
Instructions
- Preheat waffle iron to highest heat setting.
- In medium-sized bowl, mix milk and apple cider vinegar. Set aside.
- To make flax egg, mix flaxseed and water in small bowl. Set aside.
- In large bowl, use whisk to mix all dry ingredients (whole wheat flour, coconut sugar, pumpkin pie spice, salt, and baking powder).
- Add avocado oil and flax egg to bowl with milk and apple cider vinegar. Whisk well to combine.
- Pour wet ingredients into dry ingredients and mix well.
- Grease waffle iron to prevent sticking. If using four-waffle iron, pour batter equally between four waffles. Close lid and cook for 3 minutes, or until golden brown. If using one large waffle iron, use half of batter per waffle.
- Serve with maple syrup and chopped walnuts (optional).