Butternut Squash Waffles

Name: Butternut Squash Waffles
Ingredients: 1-1/2 cup Cooked, Pureed Butternut Squash; 2 cups Almond Milk; 3/4 cups Coconut Oil; 2 Eggs; 1 teaspoon Pure Vanilla Extract; 2 Tablespoons Maple Syrup; 1-1/2 cup Whole Wheat Flour; 1/2 cups Buckwheat Flour; 1 Tablespoon Baking Powder; 1/4 teaspoons Kosher Salt; 1-1/2 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Nutmeg; FOR THE TOPPING:; 3 Tablespoons Plain Greek Yogurt; 1 Tablespoon Maple Syrup; Cinnamon, For Garnish (optional)

18 ingredients

9 steps

Ingredients

1-1/2 cup Cooked, Pureed Butternut Squash
2 cups Almond Milk
3/4 cups Coconut Oil
2 Eggs
1 teaspoon Pure Vanilla Extract
2 Tablespoons Maple Syrup
1-1/2 cup Whole Wheat Flour
1/2 cups Buckwheat Flour
1 Tablespoon Baking Powder
1/4 teaspoons Kosher Salt
1-1/2 teaspoon Ground Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Nutmeg
FOR THE TOPPING:
3 Tablespoons Plain Greek Yogurt
1 Tablespoon Maple Syrup
Cinnamon, For Garnish (optional)

Directions

1

For the waffles:
2

In a large mixing bowl, combine squash puree, almond milk, coconut oil, eggs, vanilla, and maple syrup.
3

In a separate large mixing bowl, combine whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg.
4

Add wet ingredients to the dry ingredients and stir until just incorporated.
5

Heat a waffle maker until hot.
6

Spread about 3/4 cup of the batter over the hot waffle iron and cook for 2-3 minutes, or until waffle is golden brown on both sides. If you have a flipping waffle iron, flip over after 11/2 minutes and cook for an additional 11/2 minutes after flipping.
7

For the maple yogurt topping:
8

To make the topping, combine yogurt and maple syrup until mixed well. Top waffles and sprinkle with ground cinnamon, if desired.
9

Note: This recipe can also be used for pancakes.