Pumpkin Chai Waffles
Crispy, light, and
fluffy Belgian style waffles with a fall twist. These healthy waffles are loaded
with pumpkin and chai spice making it the perfect fall breakfast. Prep the
waffle batter the night before to make breakfast a breeze in the morning.
fluffy Belgian style waffles with a fall twist. These healthy waffles are loaded
with pumpkin and chai spice making it the perfect fall breakfast. Prep the
waffle batter the night before to make breakfast a breeze in the morning.
Servings: 4 -7" Belgian Style Waffles
Ingredients
- 2 cups flour *see notes
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- pinch ground allspice
- 3 tablespoons coconut sugar
- 1 ½ teaspoons instant yeast
- ¾ cup milk any kind, room temperature
- 3 tablespoons applesauce unsweetened
- 3 tablespoons oil coconut oil or butter, melted
- 1 teaspoon pure vanilla extract
- 2 eggs large
- 1 cup pure pumpkin puree
Instructions
- In a medium bowl combine the flour, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and allspice.
- In a large bowl whisk together the coconut sugar, instant yeast, milk, applesauce, oil, vanilla, eggs, and pumpkin.
- Pour the dry ingredients into the wet ingredients. Whisk until fully combine. The mixture will not be completely smooth, do not over mix.
- Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm area and let sit for 1 hour. The batter will bubble and grow in size. The batter will be thick.
- You can use the batter at this point or you can place it in the refrigerator overnight.
- Preheat waffle iron to medium-high heat. Grease the waffle maker according to your waffle iron's manufacturer's directions.
- When the waffle iron is hot, pour ¾-1 cup of batter (or less depending on the size of your waffle iron) into the center of the iron. Close the iron and cook 5-6 minutes (or according to the manufacturer's directions) until the waffles are golden and crisp.
- Remove the waffle and continue to cook the rest of the batter.
- Serve warm with your favorite toppings.
Notes
Flour- I have successfully used white whole wheat flour and Bob’s Red Mill’s Gluten Free 1-to-1 Baking flour for this recipe.
I use a 7-inch Belgian style (deep pockets) waffle iron.
Store extra waffles in an air tight container in the refrigerator for up to 3 days.
To freeze- let the waffles cool to room temperature and wrap each waffle in freezer paper or wax paper and place in an air tight container for up to 3 months. To reheat, simply place frozen waffle in a toaster.
I use a 7-inch Belgian style (deep pockets) waffle iron.
Store extra waffles in an air tight container in the refrigerator for up to 3 days.
To freeze- let the waffles cool to room temperature and wrap each waffle in freezer paper or wax paper and place in an air tight container for up to 3 months. To reheat, simply place frozen waffle in a toaster.