Healthy Pumpkin Waffles

Preparation time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: 3 Servings

Ingredients:

• ¾ cup pumpkin puree
• 2 large eggs
• ⅔ cup unsweetened vanilla almond milk (or milk of choice)
• 2 tsp. vanilla extract
• 1 Tbsp. pure maple syrup
• 1 3/4 cups old fashioned rolled oats, gluten free if desired
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• Olive oil, for cooking

Directions:

1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
2. Lightly coat a waffle iron with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/4 cup of the batter to the waffle iron for each waffle; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these waffles immediately after blending. Cook for 2-4 minutes until waffles slightly puff up or your waffle iron indicates they are done.
3. Makes 6 large waffles total. Serves 3, 2 waffles each.

Recipe adapted from ambitiouskitchen.com

Recipe Notes

• Feel free to replace the spices with 1 1/2 tsp. of pumpkin pie spice.
• To freeze: If you'd like to make your waffles ahead of time and serve them at a later date, you can place the waffles on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add waffles to a plate and microwave for 30-60 seconds or until warm.
• Use 1 1/2 cups rolled oats instead of 1 3/4 cups if you want to make pancakes instead of waffles.