Pumpkin Waffles - Whole Grain with Orange Maple Syrup - Recipe

     I have a fondness for pumpkin waffles and have developed a few ways to prepare them.  This one uses oat and brown rice flour and is covered in an orange maple syrup.  Sometimes I replace the milk with goat kefir and water for a sourdough-like tangy effect.  Both ways are delicious and we love making them for Sunday brunch with bacon or a fast dinner served with leftover pot roast or chicken.

Pumpkin Waffles - Whole Grain with Orange Maple Syrup

(Makes 10 (4 x 4-inch) Waffle Squares)

For the Waffles

1 c. Oat Flour

1 1/2 c. Brown Rice Flour

3 tsp. Baking Powder

1 1/2 tsp. Salt

1 c. Organic Canned Pumpkin

2 c. Whole Milk or (1 1/2 c. Goat Kefir and 3/4 c. Water)

1/2 c. Olive Oil

2 Eggs

2 T. Maple Syrup

For the Orange Maple Syrup

1 c. Maple Syrup

1 Grated Organic Orange Peel

For the Waffles:

Whisk together oat flour, rice flour, baking powder, and salt in a mixing bowl.  In another bowl, mix together pumpkin, milk, olive oil, eggs, and maple syrup.  Stir the wet ingredients into the dry just until incorporated.  Pour batter into a waffle iron per your manufacturers instructions.

For the Orange Maple Syrup

In a sauce pan, warm the maple syrup and orange peel until it begins to simmer.  Turn off heat and let it sit for 15 minutes to steep.  If you like, you may strain the syrup in a fine meshed sieve or keep the orange peel in the syrup.  Serve in a small creamer.