Three Flour Pumpkin Waffles - Recipe
Traditionally we eat waffles for dinner at my house. It is what I make when I want something fast and easy. They are fun to make too as the aromas are wonderful while they bake in the waffle iron and are stacked on a serving plate. There is something comforting about that little beep of our electric waffle iron, signally it is time to take out the waffle. When I hear it, I know that something good is on the way.
Today I present my new favorite waffles. I love a waffle that is rich, satisfying and almost completely whole grain! Only 1/4 cup white flour is all I need to help hold these babies together. The other two cups of flour are rustic stone ground rye flour and brown rice flour. Pumpkin is such a delicious way to add healthy vitamins, minerals, anti-oxidants, and fiber to the diet. When I think of waffles, I crave these.
1 c. Brown Rice Flour
1 c. Stone Ground Rye Flour
1/4 c. White Flour
1 1/2 tsp. Salt
3 tsp. Baking Powder
1 (15-oz.) can Cooked Pumpkin
3/4 c. Goat Yogurt or Cow Yogurt
1 1/4 c. Water
2 Eggs
2 T. Real Maple Syrup or Sugar
1/2 c. Olive Oil
Palm oil for greasing waffle iron
Topping
Butter
Real Maple Syrup
Sour Cream
In a large bowl whisk together the rice flour, rye flour, white flour, salt, and baking powder. In another large bowl whisk together the pumpkin, yogurt, water, eggs, maple syrup, and olive oil. If you don't have real maple syrup you can substitute sugar. Before heating the waffle iron, lightly grease it with palm oil. While you preheat the waffle iron, stir the wet ingredients into the dry just until the dry are incorporated. Begin making the waffles. You may need to adjust the temperature to find the sweet spot. They will be nice and brown when fully cooked and come out of the iron easily when approached from the edge with a fork. The outside will be slightly crusty and the inside soft and fluffy. Serve with butter, maple syrup, sour cream, or your favorite topping.
Today I present my new favorite waffles. I love a waffle that is rich, satisfying and almost completely whole grain! Only 1/4 cup white flour is all I need to help hold these babies together. The other two cups of flour are rustic stone ground rye flour and brown rice flour. Pumpkin is such a delicious way to add healthy vitamins, minerals, anti-oxidants, and fiber to the diet. When I think of waffles, I crave these.
 |
| Three Flour Pumpkin Waffles with butter, maple syrup, and sour cream. |
Three Flour Pumpkin Waffles
(Makes 9 4x4 inch Waffle Squares) |
| Batter for Three Flour Pumpkin Waffles. |
1 c. Stone Ground Rye Flour
1/4 c. White Flour
1 1/2 tsp. Salt
3 tsp. Baking Powder
1 (15-oz.) can Cooked Pumpkin
3/4 c. Goat Yogurt or Cow Yogurt
1 1/4 c. Water
2 Eggs
2 T. Real Maple Syrup or Sugar
1/2 c. Olive Oil
Palm oil for greasing waffle iron
Topping
Butter
Real Maple Syrup
Sour Cream
In a large bowl whisk together the rice flour, rye flour, white flour, salt, and baking powder. In another large bowl whisk together the pumpkin, yogurt, water, eggs, maple syrup, and olive oil. If you don't have real maple syrup you can substitute sugar. Before heating the waffle iron, lightly grease it with palm oil. While you preheat the waffle iron, stir the wet ingredients into the dry just until the dry are incorporated. Begin making the waffles. You may need to adjust the temperature to find the sweet spot. They will be nice and brown when fully cooked and come out of the iron easily when approached from the edge with a fork. The outside will be slightly crusty and the inside soft and fluffy. Serve with butter, maple syrup, sour cream, or your favorite topping.
Comments
Post a Comment