This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill. You can read this post and others at The Grain Mill Wagon! I am being compensated for these posts, but that does not change my personal opinions about the WonderMill. You can read my review of it from last fall on She {hearts} It!
If you’ve been reading this blog for long, you know three things about me: 1) I love fall, 2) I love pumpkins, and 3) I love baking. Put it all together, and what do you get? Pumpkin Spice Waffles! I’ve made these three times in the last, oh, week… so I can assure you that they are delectable.
Pumpkin Spice Waffles
1 1/3 cups freshly ground whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cardamon (optional, but recommended)
1/2 tsp. cinnamon
dash of cloves
1/4 cup sweetener of choice*
1 egg
3/4 cup “buttermilk” (1 tsp. lemon juice + enough milk to make 3/4 cup)
2 tsp. melted butter (not pictured)
1/2 tsp. pure vanilla extract
1/2 cup pumpkin puree
1/3 cup cinnamon chips (optional)
additional butter for waffle iron
*Sucanat works great (use 1/4 cup), as well as pure maple syrup (use a shy 1/4 cup) and honey (use 2-3 Tbsp.). You can also use regular sugar (1/4 cup).
Grind the wheat in your WonderMill.
Mmmm… freshly ground whole wheat flour!
Combine the dry ingredients and whisk together (it’s like sifting, but faster).
Add the wet ingredients and mix just until combined. Fold in cinnamon chips (optional, but very delicious!)
Using a silicone pastry brush, coat the waffle iron with butter so your waffles won’t stick.
Pour in waffle batter (be careful not to overfill) and cook until done (time will vary depending on your waffle iron).
Remove from the iron using tongs.
Serve with plenty of butter! (Syrup is optional since they are delicious without it!)
Makes 6-8 waffles, depending on what size your waffle iron is and how full you make them.
Enjoy!
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