Cinnamon Pumpkin Waffles

This recipe has been one of my absolute favorites for several years now. When I was searching Pinterest for new fall recipes (like every girl does), I came across a pumpkin pancake recipe that used pumpkin puree in the mix. Let me tell you, it changed my life. After using pumpkin puree in my waffle recipes, I never wanted to go back to regular, boring, plain pancakes. I mean, who would after trying these amazingly decadent waffles.

After tweaking the recipe and adapting it for several years, I finally got the thumbs up approval from Justin (my husband). Y’all, he is a harsh critic, so I know it’s good when he cleans his plate and gives me a thank you kiss on the cheek.

Waffle making should be considered an art, it’s not an easy process to get the perfect consistency. The desired crispy edges, the gooey soft texture in the middle. A waffle that holds the syrup but doesn’t become mushy after becoming saturated. A waffle that not only looks good but tastes great too. I think my artwork here is finally finished, its been critiqued, approved, signed, and sent off to the press.

INGREDIENTS

• 1  1/4 cup all purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1  1/2 tsp pumpkin spice
• 1/4 tsp sea salt
• 1 cup milk (I used almond milk)
• 1 large egg
• 1/2 cup pumpkin puree
• 2  1/4 tbsp coconut oil
• a dash of cinnamon
• warmed pure maple syrup

RECIPE

• In a medium sized mixing bowl, combine the flour, sugar, baking powder, pumpkin spice and sea salt. Whisk together until well incorporated.
• Warm the coconut oil for about <30 seconds in the microwave so it becomes liquid.
• Pour the milk, egg, pumpkin puree, and coconut oil into the flour mixture. Whisk together until all the ingredients are well incorporated and it becomes smooth in consistency.
• Read more please visit : thehealthychew.org

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