Pumpkin Cornbread Waffles
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • ⅓ Cup Cornmeal
  • ⅓ Cup Rolled Oats (gluten-free if needed)
  • ⅓ Cup Quinoa Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Tablespoon Coconut Sugar
  • 1 Tablespoon Coconut Oil, melted plus more for greasing waffle iron
  • 1 Cup Unsweetened Almond Milk mixed with 1 Teaspoon Apple Cider Vinegar (allow to sit for a few minutes)
  • ½ Cup Pumpkin Puree
  • 1 Large Egg
Instructions
  1. Preheat your waffle iron.
  2. Combine the pumpkin puree, almond milk and apple cider vinegar mixture, egg and coconut oil in a medium bowl. Whisk until well combined and smooth.
  3. Add the cornmeal, quinoa flour, oats, baking powder, baking soda, salt, pumpkin pie spice and coconut sugar to the pumpkin mixture. Whisk until well combined and a thick batter forms.
  4. Brush or spray the waffle iron with coconut oil, and ladle batter onto the waffle iron in an even layer. Cooking time will depend on the model of your waffle iron.
  5. When the waffle is ready, remove from the iron and set aside on a plate while you repeat with the remaining batter.
Notes
Makes 3 large waffles
Nutrition Information
Serving size: 1 Calories: 287 Fat: 11.6 Saturated fat: 4.7 Carbohydrates: 38.3 Sugar: 6.4 Fiber: 4.7 Protein: 8.3
Recipe by The Balanced Berry at https://www.thebalancedberry.com/pumpkin-cornbread-waffles/