Pumpkin Oatmeal Waffles
Pumpkin and oatmeal for breakfast? Sounds like a healthy start to the day. These pumpkin oatmeal waffles are crispy on the outside and soft on the inside with just enough sweetness that you don't even have to add any extra maple syrup.
Equipment
- Blender
Ingredients
- 1 cup cooked pumpkin
- 1 cup oat milk or milk
- 2 large eggs
- 3/4 cup rolled oats
- 3/4 cup all-purpose flour
- 1/4 cup ground flax seeds
- 3 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle maker. Brush with oil.
- In a blender, pulse rolled oats into a flour-like consistency.3/4 cup rolled oats
- Add pumpkin, oat milk and eggs. Blend until smooth.1 cup cooked pumpkin, 1 cup oat milk or milk, 2 large eggs
- Add remaining ingredients. Blend to combine.3/4 cup all-purpose flour, 1/4 cup ground flax seeds, 3 tablespoons maple syrup, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon cinnamon, Pinch of nutmeg, 1 teaspoon vanilla extract
- Pour batter onto preheated waffle maker and cook until lightly browned and crispy. Approximately 5 to 6 minutes.
- Serve with maple syrup if desired.
- Store leftovers in the refrigerator and reheat in the air fryer or oven. They will last 3 to 4 days in the fridge.