John Myers
Breakfast: Pumpkin Waffles
The perfect breakfast: pumpkin waffles recipe with a picture and simple step-by-step instructions.
- 200 g Pumpkin puree
- 2 Pc. Eggs
- 1 Pc. Banana
- 45 g Coconut oil
- 1 tsp Baking powder
- 200 g Spelled flour type 630
- 1 pinch Salt
- 1 pinch Cinnamon
- 50 g Maple syrup, that’s 4 tbsp
- 3 tbsp Milk as needed
- Mix all ingredients in the mixer for approx. 3 minutes to form a smooth dough. If it is too firm, add a little milk. Bake to waffles in a hot waffle iron.
- This fits e.g. Blueberry Compote. If you like it sweeter, you can also drizzle some maple syrup over it.
- The waffles can be frozen well and then simply baked in the toaster. They also taste great as a dessert with a scoop of vanilla ice cream. I like the waffles warm and cold. I often make double the amount and freeze the leftover waffles.
- I always have pumpkin in stock in the freezer. If you want to prepare it, you can core about 400 g pumpkin and dice it. Simmer in water for approx. 15 minutes and then mash into puree. Let cool for the recipe.
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