Pumpkin Spice Healthier Waffles

I'm not usually one for the pumpkin spice hype, but the addition of pumpkin puree to these waffles with the warmth of the spices makes for something really quite special.

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Ingredients

Step 1

1/4 cup coarse corn flour (not the super fine stuff you sometimes put in custard)

1 tsp honey

1 tsp coconut oil

1/4 cup boiling water

Step 2

1 egg

Step 3

1/4 cup Ground almond / Almond Flour

1/2 tsp baking powder

1/2 tsp Cinnamon

1/2 tsp Ground gingers

Pinch/small grate of nutmeg

1/4 tsp salt

1/4 cup Barebells Vanilla Milkshake

1/4 cup Pumking Puree

Method

1. Preheat your waffle iron.

2. Put the 1/2 cup corn flour, honey and coconut oil into a medium mixing bowl. Add the boiling water and quickly whisk until combined. Leave for a couple of minutes to soften the corn flour.

3. Crack the egg into the corn flour mixture and whisk until combined.

4. In a small separate bowl, whisk together ground almonds, baking powder, cinnamon, ground ginger, nutmeg and salt. Then add this to the corn flour mixture. Whisk until combined.

5. Add the Pumpkin Puree and whisk until combined and evenly orange coloured.

6. Add the Barebells Vanilla Milkshake to loosen. It should be a thick pour/dropping consistency.

7. Brush the pre heated waffle iron with coconut oil.

8. Pour 1/4 - 1/3 cup of the batter into the waffle iron and cook for approximately 3 mins, until golden brown and cooked through. Repeat with the remaining batter.

9. Add toppings of your desires and enjoy!
   

Notes.

This recipe can be used for pancakes if you don’t have a waffle iron. I would just make the batter a little thicker for pancakes.

Ground almonds is the same as almond flour

Crucial you use coarse corn flour not the super fine stuff you use in custard. This is the corn flour you’d make corn tortillas out of.