These waffles are crispy outside and dense inside. As they are only very lightly sweetened, they can be topped with a small drizzle of maple syrup if desired. I use the Belgian waffle setting on my nonstick waffle iron, brush it lightly with coconut oil, and cook until crispy outside to ensure they are cooked through on the inside. Batter stores well in the refrigerator, or make all waffles ahead and then reheat in the toaster or toaster oven.
INGREDIENTS
3/4 c unsweetened almond milk
3/4 c unsweetened coconut milk (the liquid after removing coconut cream from can)
6 T unsweetened, smooth almond butter
1/2 can pumpkin
2 T liquid dates or pure maple syrup
1 t vanilla extract
1/2 t pumpkin pie spice
1/4 t salt
1/2 c buckwheat flour
chopped pecans
METHOD
1. Preheat waffle iron.
2. Place all ingredients, except buckwheat flour and pecans, in blender, and blend until smooth. Add flour and blend again to combine.
3. Pour batter into waffle iron, spread a few pecan pieces over batter, and cook until brown and crispy. Top with additional pecans, and a drizzle of maple syrup if desired. Makes 4-6 square (4-inch) waffles.