Yummy Pumpkin Waffles

Pumpkin Waffles by Madeline Lu

Prep time: 30 mins Cook time: 20 mins
You will need:
– 300g wholemeal flour
– 60g coconut sugar
– 2 tsp. baking powder
– 1 tsp. baking soda
– 1/2 tsp. salt
– 1 tsp. ground cinnamon
– 1 tsp. ground ginger
– 1/4 tsp. ground cloves
– 4 large eggs, separate the yolks from the white
– 450mL almond milk
– 500g roasted pumpkin flesh, use a fork to mash it to a puree
– 2 tbsp. coconut oil, melted

Let’s make it:
– Sift flour, coconut sugar, baking powder and soda, salt, and spices into a large mixing bowl.
– Add the egg yolks to the mixing bowl with dry ingredients, then whisk in milk, pumpkin flesh, and butter thoroughly until the batter is completely smooth.
– Whisk the egg whites until stiff peaks are formed. Then carefully fold in the egg whites into the pumpkin batter in batches.
– Turn on the waffle iron and wait until it is heated. Brush waffle iron lightly with coconut oil or butter. Depending on your waffle iron, as for mine, I used 3 tbsp batter for each waffle. Spoon batter into waffle iron, spreading quickly and then close the lid. Cook according to manufacturer’s instructions.
– After the waffle is done, use a fork to take out the waffles from the maker. Transfer waffles to rack in oven to keep warm and crisp. make more waffles in same Manner. Serve the waffles with some avocado slices, raspberries and roasted almond. If you have sweet tooth, then add A drizzle of maple syrup.

Recipe sourced from Move Nourish Believe.