Sourdough Pumpkin Waffles
I make these a few times a month to freeze for easy breakfasts. The pumpkin twist is perfect for fall, and the girls love them!
Ingredients
- 200 grams sourdough starter I use a combo of active bubbly and discard
- 2 whole eggs
- 50 grams pumpkin puree
- 75 grams almond milk
- 50 grams avocado oil
- 150 grams whole wheat flour
- 40 grams brown sugar
- 12 grams baking powder
- 5 grams salt
- 3 grams pumpkin pie spice
Instructions
- Mix all ingredients in a stand mixer until smooth.
- Cook in a waffle maker.
- Lay waffles flat on parchment paper and freeze. Once frozen, store in a ziplock bag.
- For busy mornings, microwave for 30 seconds on each side. We like to top ours with powdered sugar or mini chocolate chips!
Tried this recipe?Let us know how it was!