Thanks to a lovely friend, I have an abundance of pumpkins at the moment. I love using it in these easy to whip up waffles! Loaded with spices, they are sure to make everyone happy on a cold wintry morning.
INGREDIENTS
Waffle batter
1 cup cooked pumpkin, mashed
1 1/2 cups plant milk
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp psyllium husk
1 cup buckwheat flour
1 cup brown rice flour
2 tsp baking powder
To serve
Soy yoghurt
Maple syrup
Cinnamon
METHOD
To make the waffle batter, mix the wet ingredients in a small bowl. Mix the dry ingredients together in a large bowl. Add the wet to the dry ingredients. Mix well to form a thick cake-like batter, adding more plant milk if needed.
Spoon waffle batter onto a preheated non-stick waffle maker and cook for 5 minutes.
To serve, add dollops of soy yogurt, a drizzle of maple syrup and a dusting of cinnamon. Enjoy!