A festive holiday breakfast or brunch dish, these dairy free whole wheat butternut squash waffles are light, fluffy, and deliciously sweet.I’m totally having a moment with butternut squash. First, the Spiced Roasted Butternut Squash Soup. Now, THESE. WAFFLES.
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/4 cups butternut squash puree
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 1/2 cup coconut oil, melted
- 2 eggs, yolks separated
- Optional toppings: maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds
- In a large mixing bowl, add flour, baking powder, pumpkin pie spice, and salt and whisk to combine.
- In a medium bowl, whisk together squash, almond milk, maple syrup, coconut oil, and egg yolks. Add the wet ingredients into the dry ingredients and stir until just combined.
- In small bowl, using a hand blender or whisk, beat the egg whites until stiff peaks form. Slowly fold the egg whites into the batter, stopping short of mixing them all the way through.
- Pour waffle batter (about 1/2 cup) onto preheated waffle iron and cook according to manufacturer’s directions until golden brown.
- Optional: Serve with maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds.
- You can buy canned butternut squash puree or make your own puree by cutting a butternut squash in half lengthwise, removing seeds, brushing with olive oil, sprinkling with 1/4 teaspoon pumpkin pie spice, and roasting at 400 degrees F, cut side down, for 25-35 minutes, or until tender. Then scoop out the flesh of the squash and transfer to a blender or food processor to puree.