Yields: about 6 waffles Prep Time: 10 minutes Total Time: 45 minutes
These waffles are a hearty breakfast, with whole wheat flour to add fiber and some B vitamins. A bit of butternut squash helps round out the waffles with a fluffy texture and extra beta carotene (which converts to vitamin A in the body), fiber and folate.
1 cup unbleached white flour
3/4 cup whole wheat pastry flour
1 cup whole milk
1/4 cup coconut oil or avocado oil (or preferred oil)
3/4 cup butternut squash, steamed and pureed
1 tablespoon cane sugar
4 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon melted butter (for coating waffle iron)
1. If using frozen butternut squash, defrost and puree in a food processor until smooth, set aside. If using fresh butternut squash, cook (steam, etc.) first, and then puree in a food processor.
2. Combine milk, oil, beaten eggs, sugar, pureed squash, and vanilla. Mix well and set aside.
3. In a separate bowl, mix flours, baking powder and salt.
4. Slowly incorporate the dry ingredient mixture into the wet. Mix well.
5. Heat waffle iron, and using a pastry brush, lightly coat with melted butter.
6. Pour about 1/2 cup (depending on size of iron) of batter into hot waffle iron, so about 3/4 of the iron is covered in batter, and then close the top.*
7. Let cook for at least a minute, check for light brown color, and continue to cook for remaining 1-2 minutes.
8. Remove from iron, and repeat steps 5 - 7. Top with syrup, homemade whipped cream, strawberries, or whatever you like! Waffles freeze well.
*Depending on the directions of your waffle iron, the steps may differ from the specific iron I have. When in doubt, follow the directions of your particular iron.
A few years ago, my mom asked if we wanted a waffle iron, as she just never used it. I almost declined, as again, the machine intimidated me. I could do pancakes. I could do muffins. Waffles used a separate machine and seemed like too much work. Going grocery shopping with three kids, work yes, but I’d take it head on. This little electronic batter-cooking gadget threw me for a loop. Go figure.
Ironically, my husband saved the waffle iron and took it upon himself to start the girls chanting “Daddy’s Famous Waffles” for weekends on end. And I let it be.
However, it went against every grain in my body to see his ingredient list. So, I took it upon myself to do a little tinkering with the batter and put my intimidation aside.
Butternut squash has an overall light flavor, with a hint of sweetness, making it naturally blend with whole wheat pastry flour and eggs. A drizzle of maple syrup works extra well for a finishing touch!
I also tried to use almost half whole wheat flour. This is important to me because, especially for breakfast, keeping the blood sugar stable is key. Whole wheat flour adds fiber, extra vitamins and minerals. A little butternut squash puree doesn’t hurt either. It gives the kids (and my husband) a decent energy boost for the morning. And don’t get me wrong. I eat these, too. They are using my mid-morning or afternoon snack!
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Other great breakfast ideas:
Golden Coconut & Spinach Granola (GF)
Honey & Banana Oat Muffins
Blueberry & Chia Seed Waffles