These delicious, low-sugar waffles can also be turned into pikelets if you don’t have a waffle maker. Easy to whip up in a Thermomix or mixing bowl. Make for afternoon tea and save the leftovers for breakfast tomorrow- simply pop into the toaster and serve warm- yum! Using seasonal pumpkin, these waffles are sure to cosy up any Winter morning.
- 300g cool steamed pumpkin/ pumpkin puree
- 300g plain gluten-free flour
- 2 tbs maple syrup (or sweetener of your choice)
- 2 tbs olive oil
- 4 eggs
- 4 tbs GF baking powder
- a large squeeze of vanilla paste/ vanilla extract
- 100g almond milk (or 1/3 cup with a splash depending on consistency)
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- In a large mixing bowl (or Thermomix) add steamed pumpkin, 4 eggs, maple syrup, olive oil, and vanilla.
- stir the mixture until combined
- sift in the flour, baking powder, cinnamon and nutmeg
- stir until a stiff mixture is formed
- slowly pour in the milk a few tbs at a time while stirring to ensure no lumps form in the batter
- heat up your waffle maker (or frying pan) and spray with olive oil
- pour in the mixture and cook for 4-5 minutes depending on your waffle maker to produce a delicious crispy waffle!
- serve with more maple syrup, yoghurt, butter, cream, ice cream, chopped-up walnuts, honey, berry compote, or jam- depending on the day!
- store the leftover waffles in an airtight container or snap-lock bag in the fridge for up to a week, or freezer for 3 months. Pull out of the fridge, put in the toaster and warm before eating.