This recipe originally came from Shape Magazine. If you love these, buy extra cans of pumpkin now, as it’s a seasonal item. Trader Joe’s has organic canned pumpkin in stock. Freeze any extra waffles for a quick breakfast on the go. Just throw them in the toaster.
The renovation: I used Bob’s Red Mill All-purpose baking mix instead of the white flour, adding 2 T. buckwheat flour for more flavor and richness. I use agave syrup instead of the sugars, and a little less nutmeg. Soy milk (or rice milk) stands in for the nonfat milk in their recipe. To make it egg-free I’ve used ground flaxseed.
Makes 7 square waffles
1 T. (5 g) ground flaxseed (or 1 egg)
1-1/2 t. (3 g) baking powder
1 t. (2 g) ground ginger
1-1/2 t. (3 g) cinnamon
1 t. (2 g) nutmeg
1/4 t.salt (omit if on a low-sodium diet)
1/2 C. (125 ml) milk (soy, skim, or rice milk)
1/4 C. (60 ml) agave syrup (omit if diabetic)
3/4 C. (180 ml) canned organic pumpkin puree
1-1/2 t. (8 ml) vanilla extract (alcohol-free if you are GF)
1-1/2 C. (145 g) Bob’s Red Mill GF all-purpose baking mix
2 T. (15 g) buckwheat flour
Preheat waffle maker.
If using flaxseeds as your egg replacer, put them in the dry blender and pulse until finely ground. Add 2 T. water and let sit five minutes. This creates your binder. (If using egg, just put all ten ingredients into the blender.) Put the next nine ingredients into the blender and pulse a few times until well blended. Put 2 T. of buckwheat flour into your measuring cup, and add additional Bob’s Red Mill mix to make a total of 1½ C. Add the flours and pulse just until well mixed.
Follow the instructions for filling and baking your waffle iron, being careful to spray the iron each time with cooking spray. I use a ¼ C. measure on each side of the waffle iron.
Serve with a small amount of heart-healthy margarine and maple syrup. Diabetics can substitute a small amount of agave syrup instead of maple syrup.