Description
Make these Butternut Squash Waffles for breakfast and get delicious grain-free, dairy-free, refined flour and sugar free waffles!
Ingredients
- 1-½ cup Cooked, Pureed Butternut Squash
- 2 cups Almond Milk
- ¾ cups Coconut Oil
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons Maple Syrup
- 1-½ cup Whole Wheat Flour
- ½ cups Buckwheat Flour
- 1 Tablespoon Baking Powder
- ¼ teaspoons Kosher Salt
- 1-½ teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Nutmeg
- FOR THE TOPPING:
- 3 Tablespoons Plain Greek Yogurt
- 1 Tablespoon Maple Syrup
- Cinnamon, For Garnish (optional)
Preparation
For the waffles:
In a large mixing bowl, combine squash puree, almond milk, coconut oil, eggs, vanilla, and maple syrup.
In a separate large mixing bowl, combine whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg.
Add wet ingredients to the dry ingredients and stir until just incorporated.
Heat a waffle maker until hot.
Spread about ¾ cup of the batter over the hot waffle iron and cook for 2–3 minutes, or until waffle is golden brown on both sides. If you have a flipping waffle iron, flip over after 1½ minutes and cook for an additional 1½ minutes after flipping.
For the maple yogurt topping:
To make the topping, combine yogurt and maple syrup until mixed well. Top waffles and sprinkle with ground cinnamon, if desired.
Note: This recipe can also be used for pancakes.
