These pumpkin chocolate waffles are made with whole wheat flour and lots of sneaky nutrition. They’re soon to become your next family favorite. Freeze a batch to pull out for a weekday breakfast.
- 1 1/2 cup whole wheat or spelt flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cocoa powder, sifted
- 1/4 cup brown sugar
- 1/4 cup coconut oil, melted (butter will work)
- 2 eggs
- 1 3/4 cup milk
- 1 teaspoon vanilla
- 1 cup pureed canned pumpkin
- Optional: 1 cup dark chocolate chips (for especially decadent waffles!)
- Mix dry ingredients (first six ingredients, through cocoa powder) in large bowl.
- In a separate bowl, whisk together brown sugar, melted coconut oil, eggs, milk, vanilla, pureed pumpkin.
- Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). (Optional: Stir in chocolate chips.)
- Cook according to waffle iron instructions. Mine takes about 3 1/2 minutes for each batch.
Freezer Meal Instructions: To Freeze: Place cooked and cooled waffles into a freezer bag with sheets of waxed paper separating the layers. To Prepare: When ready to eat, stick frozen waffles in the toaster on the defrost setting, and you’ve got a fast, healthy breakfast.