This is a warm and inviting breakfast for the holidays or any time that you have just a smidgen of left over pumpkin puree. It’s a nice change from plain waffles and fills the morning air with the warm spices and reminders of Thanksgiving.
Best Blessings and enJOY!
Makes 4 to 5 eight (8) inch Belgium Style Waffles
- 1 Cup Freshly Milled Hard White Wheat
- 1 Cup Freshly Milled Soft White Wheat
- 1/2 Cup Rolled Oats
- 1/4 Cup Pecan Pieces
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Pumpkin Pie Spice
- 1 3/4 Cup Buttermilk
- 1/4 – 1/2 Cup Pumpkin Puree*
- 3 Tablespoons Melted Coconut Oil
- 1/2 teaspoon Pure Vanilla Extract
- 2 Eggs
- 2 Tablespoons Raw Sugar
* If using 1/2 C Pumpkin Puree you may wish to decrease Buttermilk to 1 1/2 Cups.
- Mill grains (separately) in your Wondermill or Wondermill Jr. Deluxe
- In medium bowl or your new WonderMix combine the last 7 ingredients (wet, sugar and spices) and mix with whips or fork until smooth.
- In a separate bowl combine the first 7 ingredients and mix lightly.
- If using the WonderMix combine dry into wet ingredients and mix until just blended. If by hand, make a well in the center of dry bowl and pour all liquid into center and mix by hand until just blended.
- EITHER METHOD be careful not to over mix and make a tough waffle.
- Let sit while preheating waffle iron. Batter should become bubbly.
- Avoid remixing once batter has sat – just scoop out without mixing.
- Once preheated, spray waffle iron with oil or non-stick spray and pour in approximately 3/4 Cup of batter.
- Once light goes off or on (depending upon your model of waffle iron) or steam begins to ‘slow’ remove waffle and place on a rack or cooling tray in a warm (175-200 degree) oven until all waffles are done.
- Serve with whipped cream, white chocolate (or semi-sweet) morsels, syrup and butter if desired.
These also freeze well if you want to double the batch and place them in the freezer with a wax or parchment sheet between them to avoid sticking together. Then simply toast directly from freezer in a toaster oven or on a wire rack for 8-10 minutes at 300 degrees and top accordingly.