Name: Pumpkin waffles with chilli flakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 11
Ingredients: 2 eggs (separated); 1 cup + 1 tbsp (150 gr / 5.3 oz plain flour); 1 tsp baking powder; 2 tbsp white sugar; Pinch of salt; 1 tsp cinnamon powder; 1/4 tsp ground ginger; 1/4 tsp ground old spice; 1/8 tsp ground clove; 1 tsp vanilla extract; 1 cup milk (I used soy milk); 1 tbsp 30 gr / 1 oz coconut oil, melted; 240 gr / 8.5 oz pumpkin puree; 2 tsp chilli flakes (or less if you don't like your waffles to be too spicy)

In the words of the great Joe Pass “I’m a sentimental sap, that’s all”, well i sure am. And there is nothing that makes me more sentimental, than spending holiday mornings with my family, having a festive breakfast together, and just enjoying the comfort of doing nothing. If you are anything like me, your going to love this recipe for pumpkin waffles with chilli flakes.The absolute perfect Thanksgiving breakfast. This waffles are extra fluffy, due too the whipping of the egg whites. Thus, each waffle feels like a little cloud of happiness, and who doesn’t like that. I’m on a manic pumpkin phase the past couple of weeks, o.k the past couple of years actually.It’s just that pumpkins are so fun to cook with! Do you like pumpkins as much as I do? If so, you’r also going to love this recipes here:

Pumpkin waffles with chilli flakes

The perfect Thanksgiving breakfast!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 11

Author Neta

Ingredients

2 eggs separated
1 cup + 1 tbsp 150 gr / 5.3 oz plain flour
1 tsp baking powder
2 tbsp white sugar
Pinch of salt
1 tsp cinnamon powder
1/4 tsp ground ginger
1/4 tsp ground old spice
1/8 tsp ground clove
1 tsp vanilla extract
1 cup milk I used soy milk
1 tbsp 30 gr / 1 oz coconut oil, melted
240 gr / 8.5 oz pumpkin puree
2 tsp chilli flakes or less if you don't like your waffles to be too spicy

Instructions

Separate egg yolks from whites and put in two different bowls.
Mix together flour, baking powder, sugar, salt, spices, and vanilla. Add 3/4 of the milk, melted coconut oil, pumpkin puree and egg yolks and stir until smooth. Add the rest of the milk.
Whip egg whites until stiff peaks form then carefully fold them into the batter.
Bake in a hot waffle iron (sprinkle in some chilli flakes on each waffle) for a few minutes or until golden brown. Serve with powdered sugar.