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.
Ingredients:
- 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
Method:
- In a large mixing bowl (or Thermomix) add steamed pumpkin, 4 eggs, maple syrup, olive oil, and vanilla.
- Stir the mixture until combined.
- Add in the flour, baking powder, cinnamon and nutmeg.
- Stir until a stiff mixture is formed, or blitz in thermo on speed 6 for 8-10 seconds.
- 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 if doing pancakes) 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.
NOTE: If using a Thermomix, I simply blitz step 1 together on speed 5 for 8-10 seconds, then add all remaining ingredients and blitz again on speed 6 for 8-10 seconds.
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