CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Waffle irons are a quick method to create a special breakfast or brunch. And we love making “breakfast for dinner,” so waffles with all the fixings are right on time after a busy day.
I use a large single waffle maker that’s round, and has four quadrants. This recipe will make three of these types of waffles, but the batter will work well in other styles of waffle irons.
I’m crazy about adding pumpkin puree to my waffles and pancakes in the fall, and perhaps a dash of cinnamon or pumpkin pie spice.
This particular waffle batter is chalked full of superfood ingredients, beginning with the pumpkin and cinnamon. And blending all-purpose flour with oat flour and flaxseed meal adds even more fiber and nutrients. I always have oats on hand, so I simply grind them up in a high-speed blender to create oat flour.
A scrumptious meal can come together in minutes with a few superfood ingredients. These waffles are packed with flavor and we can feel good about eating such a nutritious version.
Enjoy food made fresh!
Superfood Waffles
1 cup all-purpose flour 1 cup oat flour 2 tablespoons flaxseed meal 1 tablespoon baking powder ¼ teaspoon cinnamon ¼ teaspoon salt 1½ cups oat or soy milk ½ cup pumpkin puree 1 tablespoon pure maple syrup, plus more for serving 1 teaspoon vanilla extract Nonstick cooking spray In a medium mixing bowl, whisk together flours, flaxseed meal, baking powder, cinnamon, and salt. In a separate bowl, whisk together milk, pumpkin puree, 1 tablespoon maple syrup, and vanilla.
Add wet ingredients to the dry ingredients and whisk just until lumps disappear.
Preheat waffle iron on medium heat. Spray top and bottom plates of the iron with non-stick cooking spray.
Pour batter onto the waffle iron, pouring just enough to cover the bottom plate, leaving about 1/2-inch space around the edges to allow for the batter to spread when the top plate is closed. (The amount of batter for each batch will vary based on the size of the waffle iron).
Bring the top plate of the iron down to close the waffle maker. Cook on medium heat for approximately 4 minutes, or until waffle is golden brown and is cooked through. (Review manufacturer’s instructions for your particular waffle iron.)
Lift the waffle from the waffle iron. Repeat with remaining batter.
This recipe makes 3, 8-inch waffles and can be cut into a total of 12 wedges.
Serve with pure maple syrup, and butter, if desired.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
