With Christmas right around the corner, some people are diving into that “Let It Snow” spirit and started decorating their plastic green trees (I actually know of someone and her 5 year old kid busting out the Xmas décor November 1st – yikes!)… it doesn’t help that Christmas music starts the second Halloween is over. Don’t get me wrong, I did just start listening to those yuletide carols but I don’t decorate before Thanksgiving!
With autumn on the brain, I thought I would enjoy this last week with some fall recipes and what better place to start than with breakfast!
In the fall, I am constantly stocking up on those cute pie pumpkins at my local grocer. They make great fall décor and yet, so easy to throw into most recipes. So naturally, I need some yummy recipes – I gotta use these babies up! If I am short on time, I will add pumpkin to a bisquick mix and call it a day, however, I saw this recipe from the Chocolate and Carrots blog recently and decided to give it a try.
Whole Wheat Pumpkin Waffles
- 2 cups white whole wheat flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup olive oil
- 1 tablespoon vanilla extract
- 2 tablespoons honey
- 2 eggs
- 1 small pie pumpkin, the flesh makes close to 16 Oz. How to remove pumpkin instructions here.
- Preheat waffle maker.
- Mix dry ingredients together in a large bowl.
- In a separate bowl, mix the wet ingredients.
- Combine the wet and dry ingredients and mix.
- Spray the waffle maker with cooking oil spray and cook according to your manufacturer’s instructions.
- I usually double this recipe so I can have can have extra. You can freeze them and pop them on the toaster for breakfast with no problemos. Depending on your waffle iron and toaster, you want to make sure they fit.
Let me know what you think about this recipe. Got a better one? Tell me about it!