Sunday, April 6

Whole Wheat Pumpkin Spice Waffles

Almost every morning for the last year and a half my husband has made me a green smoothie for breakfast. What began as your basic strawberry- banana- orange has matured into more variety, kale, bok choy, spinach, parsley, plain Greek yogurt, mango, pear, and almond milk to name a few of our favorite ingredients. I love The Shiska is Kitchen's post on How to Make Almond Milk. For one I couldn't believe how easy it was to make or how delicious it tasted. After your done straining your almond milk you're left with this fantastic almond meal that you can dry and use in various recipes.

We love waffles at our house and wanted something we wouldn't feel guilty indulging on either. These healthy waffles are the perfect place to sneak in some almond meal. Even with the whole wheat, almond meal and pumpkin puree they're still light, moist and have the nice crisp as you bite into them. Strawberries are currently in season and paired perfectly with our new breakfast favorite.

Recipe adapted from

Makes about 8 waffles

1 1/2 cups whole wheat flour
1/4 cup almond meal
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
4 cloves ground or 1/8 teaspoon ground cloves
1 pinch of salt
1/2 teaspoon vanilla extract
2 eggs
1/4 cup packed brown sugar
1 cup pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

In a large bowl combine the flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, all spice, ground cloves and salt.

In a separate bowl whisk the vanilla, eggs, brown sugar, pumpkin, milk and melted butter until smooth. Gently fold in the flour mixture. Be careful NOT to over mix.

Cook according to your waffle iron instructions. 

I set my waffle iron to the dark setting and they were perfectly golden brown.

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