I confess that winter squash is not my favorite food. And if my husband hears the word “squash” you can be certain he’s thinking of running out the door to pick up Chinese take-out. Nevertheless, we prefer to eat what’s in season, and the health benefits of winter squash are substantial. (Winter squash like pumpkin and butternut squash are loaded with vitamins, minerals, and fiber!) Our secret to eating lots of winter squash is to hide it in food we love, such as this pumpkin waffle recipe!
This easy pumpkin waffle recipe only takes a few minutes to make if you have a good blender and a Waffle Maker
Pumpkin Waffle Recipe (Vegan)
- 1 cup cooked squash (pumpkin, butternut, or other winter squash)
- 1 cup dairy-free milk (I recommend using So Delicious Unsweetened Coconut Milk)
- 1 cup whole wheat flour (Bob’s Red Mill Whole Wheat Pastry flour works best)
- 1/8 cup almonds (optional)
- 1 tablespoon flax seeds
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon vegan butter (I use Earth Balance)
|Preheat your waffle iron. Spray it with a little cooking oil if your iron isn’t non-stick. Mix the flour and baking powder together in a large bowl. Put all the other ingredients into a blender and blend until smooth. Pour into the flour bowl and whisk until combined. Pour some of the batter into your waffle iron. Cook each waffle about 5 minutes, or until steam subsides. Depending on the size of your waffle iron, this makes about 3 waffles.
This pumpkin waffle recipe would probably work just fine for pancakes. I haven’t tried making pancakes from this batter yet because I love how easy and crispy waffles are, but if you don’t have a waffle iron, try pancakes instead!