Ingredients
- 4 eggs
- 1 cup dates, pitted and soaked in hot water to rehydrate
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup almond milk (or other dairy-free milk)
- 1 tsp vanilla extract
- 2 cup oat flour (blend 2c rolled oats in the blender for 10 seconds, and you’ve got oat flour!)
- 2 tsp baking powder
- 3 tsp cinnamon
- 2 tsp ginger
- 3/4 tsp cloves (optional)
- 3/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- Blend the wet ingredients in a high-speed blender until mostly smooth, then add the dry ingredients, and blend again until incorporated. You’ll have a decent amount of texture from the oat flour and that is a-ok!
- Heat and spray a waffle iron to medium-high. pour 1/3c of the batter and cook until done. place the cooked waffle on a cooling rack; this will help it stay crispy! Spray and repeat until all the batter is used.
Notes
Serves: 4
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