Make these butternut squash waffles for breakfast and get delicious grain-free, dairy-free, refined flour-free and sugar-free waffles!
Preparation:
Cook:
Level: Easy
Ingredients
- 1-½ cup Mashed cooked butternut squash
- 2 cups Almond milk
- ¾ cups coconut oil
- 2 Eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons Maple syrup
- 1-½ cup Whole wheat flour
- ½ cups Buckwheat flour
- 1 tbsp baking powder
- ¼ teaspoons Kosher salt
- 1-½ tsp Ground cinnamon
- ¼ teaspoons Grounded ginger
- ¼ teaspoons Ground clove
- ¼ teaspoons Ground nutmeg
- FOR GARNISH :
- 3 tablespoons Plain Greek yogurt
- 1 tbsp Maple syrup
- Cinnamon, for garnish (optional)
Preparation
For the waffles:
In a large mixing bowl, combine the squash purée, almond milk, coconut oil, eggs, vanilla and maple syrup.
In a separate large bowl, combine whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves and ground nutmeg.
Add the wet ingredients to the dry ingredients and stir until just incorporated.
Heat a waffle maker until hot.
Spread about ¾ cup of batter on hot waffle maker and cook for 2-3 minutes or until waffle is golden brown on both sides. If you have a flip waffle maker, flip it after 1 ½ minutes and cook an additional 1 ½ minutes after flipping.
For the maple yogurt filling:
To make filling, combine yogurt and maple syrup until well blended. Top waffles and sprinkle with ground cinnamon, if desired.
Note: This recipe can also be used for pancakes.
