One of my favorite memories from growing up with my three older siblings are the mornings when our mom would make us homemade waffles. Waking up to the shrill beeping from the waffle iron, and the distinct toasty smell, you knew right away it was a waffle morning!
I am definitely a waffle person over pancakes. Don’t get me wrong, of course I do like them both…but if I had to choose between the two, it’s hands down: waffles.
I just have to say, I am SO over this delayed summer we’re having in northern California. It’s been over 80 degrees every day for weeks now. 90s somedays. I went to San Francisco this weekend to celebrate my birthday with friends and family, and it was even too hot there (the city with its own perpetual fog dome)! Not normal.
Whyyyy climate change? I’m done. I want rain! And boots, and scarves and cinnamon-y cozy things… (Let’s just not mention all of the horrible ramifications that a warming planet has in store for us). Okay, sorry. Enough with the weather whines.
I’m always looking for ways to sneak healthy and yummy ingredients into classic breakfast foods, and Fall squashes are one of the best ones to play with. There are so many varieties, it’s super tasty and so good for you! I had made pumpkin waffles several times before, and so I wanted to mix it up a ‘lil and try something different this time.
I made these guys with the intention of freezing most of them to have on hand for a quick breakfast option (with my crazy culinary school schedule, I always need something easy to take with me). You can definitely halve the recipe if it seems like too much! Also, feel free to play around with squashes, I’m sure yams or sweet potatoes would work too.
Ingredients: (Yield: About 25 waffles)
2 cups all-purpose flour
1 1/4 cup whole wheat flour
3/4 cup ground flaxseed
1/4 cup to 1/3 cup honey (depending on your taste)
1 tbsp baking powder
2 tsp cinnamon
3/4 tsp salt
2 tsp vanilla
3 cups unsweetened almond milk (or your preferred milk)
6 tbsp butter, melted
4 eggs
1 cup squash puree (instructions on making your own below)
If you’re making your squash puree, preheat the oven to 400 degrees. Line a baking sheet with foil, and lightly oil it with olive oil. Cut your squash into 4 pieces (widthwise to open it, and then again lengthwise in halves to expose the seeds). Scoop out the seeds with a spoon, and poke the squash flesh with the tines of a fork. Bake with the flesh side down for 30-40 minutes or until tender when poked with a fork. Allow to cool until you can handle the squash, and then peel off the skin (it should come right off). Place in a bowl (or can be done in a food processor) and mash with a fork or potato masher until somewhat smooth.
In a medium mixing bowl, combine the dry ingredients and whisk together until everything is incorporated. In a separate bowl, whisk together the eggs, butter, milk and honey. Pour the dry ingredients into the wet, and then add the squash. Fold everything in until it just comes together. It’s okay if the mixture is a little lumpy, just make sure there aren’t flour lumps (but also don’t overmix).
Preheat your waffle iron. Scoop out about 1/4 cup of batter per waffle and pour onto hot waffle iron, spreading it to the edges. Cook for about 3-4 minutes, or until your desired texture/depending on your waffle iron. I let mine go until the iron timer beeped, then I flipped them over and let them go for a second cycle (I like mine crispier on the outside and tender inside).
Serve warm with your preferred toppings (syrup, honey, butter, fresh fruit), or allow to cool entirely and then bag them up and freeze for later use.
I’m definitely addicted to Fall and all its flavors and things. It’s kind of a problem. But I’m okay with it…just means we get to eat alllll the pumpkin-y, squash-y, cinnamon-y things. Hopefully the weather will finally catch on that it’s October so we can all enjoy Fall as it’s supposed to be!
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