Pumpkin waffles with chocolate sauce and pomegranate
Are you lovelies ready for some more pumpkin recipes? I hope you are because I have a whole lot of them lined up! ;) First up we have these beyond delicious pumpkin waffles, I made them as an indulgent breakfast for my sister and I this morning, as we could both use a little bit of cheering up, but it would work great as a dessert as well. For a healthier version you can leave out the honey and skip the chocolate sauce.
If you are just as pumpkin obsessed as I am at the moment, then make sure to check out my pumpkin puree recipe, my spicy pumpkin soup with toasted chickpeas recipe, my pumpkin salad recipe and my homemade pumpkin spice mix recipe as well!
Ingredients – 6 waffles:
1 deciliter (equals 0.4 cup) pumpkin puree – find my recipe right here!
1 deciliter (equals 0.4 cup) oat milk (or whatever kind of milk you prefer)
1 1/2 deciliter (equals 0.6 cup) buckwheat flour
1 teaspoon pumpkin spice mix – find my recipe for homemade pumpkin mix right here!
1/2 teaspoon cinnamon
1 teaspoon coconut sugar
2 tablespoons honey
1 teaspoon apple cider vinegar
1/4 baking soda
1/4 baking powder
Toppings: 30 grams melted dark chocolate (I used one with 70% cacao) mixed with 1/2 tablespoon melted coconut oil and 1/3 teaspoon pure vanilla powder + pomegranate seeds.
Simply add all the ingredients to a blender and pulse until you have a smooth waffle batter. Pour the batter into a heated waffle iron (grease it with a little coconut oil first if needed), cooking time depends on your waffle iron, but keep an eye on them so they don’t burn. When the waffles are done I like to let them rest for a couple of minutes on a rack to let them firm up/crisp up a little before serving. Add your toppings of choice and serve them while their still warm – I served mine with chocolate sauce and pomegranate, enjoy!