Pumpkin Gingerbread Waffles
14 ingredients, 30 min, 4 servings
½ cup oats
½ cup buckwheat flour
2 tsp baking powder
1 cup almond milk
¼ cup kefir (or yoghurt, buttermilk or just more almond milk)
2 tbsp butter or coconut oil
½ cup chopped squash (flesh of about ¼ a medium squash)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ginger
Pinch ground cloves
Pinch of nutmeg
¼ tsp sea salt flakes
Measure all ingredients and place straight in blender. Blitz until smooth batter is formed.
I use a silicon mould to bake waffles in the oven. To give a gingerbread feel I thinly poured batter into each mould until about half full. If you want thicker waffles then fill to the top. Bake on 200°C for about 18 minutes until golden brown.
If you are using a traditional waffle iron then follow your manufacturer’s instructions and cook until golden.
I had pre-prepped, frozen squash cubes. These went into my blender raw and frozen and worked fine. If you don’t have a powerful blender then you may need to cook the squash to soften.
This used butter and kefir but coconut and almond milk should give a similar consistency for a dairy free batter.
The squash batter can be quite heavy and definitely needed three eggs to get an airy consistency to the waffles. Vegans I would suggest a mix of folding in 1 egg equivalent whisked aquafaba and two eggs equivalent of crackd to give a similar result.