Ingredients
Units
Scale
- 3/4 cup regular rolled oats (divided)
- 1 1/2 cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 1/4 cups almond milk
- 3/4 cup pumpkin puree
- 3 tablespoons melted coconut oil (plus more for waffle iron)
- 2 tablespoons maple syrup (plus more for serving)
- 1/4 teaspoon sea salt
Instructions
- Preheat waffle iron.
- Grind ½ cup of the oats in a food processor until coarsely ground and place in a medium bowl.
- Add remaining oats, spelt flour, baking powder, cinnamon, and pumpkin pie spice. Stir to combine.
- In a separate bowl, add almond milk, pumpkin puree, coconut oil, maple syrup and sea salt. Stir to combine. Pour into flour mixture and stir until just combined. If mixture seems too thick, add 2 to 3 tablespoons more almond milk and stir again.
- Generously oil the top and bottom of waffle iron and spoon in approximately half a cup of batter for each waffle. Cook for about 3-4 minutes or until top is crisp and deeply golden. Remove and repeat with remaining batter, oiling waffle iron between batches. Serve warm with maple syrup.