Mmmmmmmm…WAFFLES!
There’s no better way to greet the weekend.
As is such, yesterday, on the first official day of autumn, it seemed only fitting to enjoy a lazy, Saturday morning with not only waffles — but PUMPKIN waffles!
And not just any pumpkin waffles.
But whole grain, flax pumpkin waffles.
Dripping with maple syrup.
And sprinkled with pecans.
OmNOMnomNOMnomNOMnomNOMnomNOMnomNOMnomNOM!!!!
Pumpkin Flax Waffles
(Yields 10 waffles)
Ingredients:
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup golden flaxseed meal
- 2 tsp. aluminum-free baking powder
- 3/4 tsp. pure baking soda
- 1 T pumpkin pie spice
- 2 T date sugar
- 2 eggs
- 1/2 cup mashed cooked, or canned, pumpkin
- 1 cup whole milk (preferably raw)
- Organic Grade B pure maple syrup (optional)
- Raw pecans for sprinkling (optional)
Combine the flour, flaxseed meal, baking powder, baking soda, and spices in a large bowl. Mix until well combined.
In a separate bowl, whisk together the date sugar, eggs, pumpkin, and milk.
Add the egg mixture to the flour mixture, and stir just until the dry ingredients are moistened.
Prepare the batter according to your waffle maker’s instructions (here’s mine…well, almost, mine is a bit older!).
Top with organic Grade B pure maple syrup, and sprinkle with raw pecans, if desired.
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