Autumn Pumpkin Waffles
I’m still on a pumpkin kick, adding it into as many dishes as possible to fully capture that lovely autumn feeling. They’re such an amazing vegetable, full of energy producing B vitamins, immune boosting zinc and fibre for your digestive system. And the seeds are such powerhouses – don’t throw them away! Wash them, and then toast them with a bit of olive oil, sea salt and your favourite herbs for a lovely snack.
We recently bought a waffle maker, partly to add a bit of diversity to breakfast, partly because I had such happy nostalgia about having big waffle breakfasts when I was growing up. And what better recipe to add pumpkin to than waffles?
If you get your timings right, you end up with waffles that are crisp on the outside, moist and fluffy on the inside.
What you need:
180g chestnut flour (you can also use wholemeal flour instead!)
1/4 tsp baking soda
2 large free-range eggs
275ml almond milk (or organic whole milk, if dairy works for you)
4 tbsp fresh pureéd pumpkin
1 tbsp ground cinnamon
20g melted butter
How to make it:
- Sift the chestnut flour, baking soda and cinnamon into a medium sized bowl and stir until the ingredients are combined.
- Crack the eggs and separate the egg yolks and whites, setting the yolks aside.
- Whisk the egg whites until they are frothy. This is key for really fluffy waffles!
- Slowly fold the milk into the dry mixture, then add the egg yolks and pumpkin.
- Add the butter and stir.
- Slowly fold the egg whites in the mixture until the egg whites can no longer be seen. Do not over fold!
- Leave the batter to stand for at least 10 minutes so the milk and baking soda have enough time to interact.
- Warm up your waffle maker.
- Once the waffle maker is warm, I like to brush a little oil across the plates to stop the waffles from sticking and to help the waffles get crisper.
- Use a spoon to to drop the batter in, making sure to cover each plate. Take care not to overfill or the batter will leak out the front and side. (Trust me on this – I learned this the hard way!)
- Let the waffles cook for at least two minutes or until they are the consistency you like. I like a softer waffle, but M likes crispier waffles so I leave his on for a bit longer.
- Once you’ve made your waffles, top with the toppings of your choice. I like adding toppings like chopped fresh fruit, fruit compote, grated coconut and crushed nuts.