{recipe} Pumpkin Waffles

Fall is in the air, and my kids wait all year long for this moment.  Pumpkin waffles - it is our Thanksgiving breakfast tradition, and one of our favorite waffle combos.  It has an extra step from most of the other waffle recipes - but it so worth it.  We love this time of the year, as everything slows down, and baking and time in the kitchen becomes more cozy.  Go ahead and give them a try.

  PUMPKIN WAFFLES:
* serves 6-8

2 1/2 cups whole wheat pastry flour (I use Great River, and buy in bulk)
2  tsp baking powder (make sure is it aluminium free)
1 tsp baking soda (Bob's Red Mill is my favorite brand)
1/2 tsp Celtic sea salt
2 tsp ground cinnamom
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs, seperated
1/3 cup maple syrup
6 tbsp unsalted butter, melted
2 cup buttermilk  (see tip)
1 cup pumpkin puree
butter, roasted pecans, raw honey, and/or pure maple syrup for serving.

TIP: If you don't have buttermilk on hand , you can make it: measure 2 cup of whole milk and take out 6 tsp of the whole milk, add in 6 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the waffle iron (this is the one I own and love.)

In a large bowl, sift together the whole wheat flour, baking powder, baking soda, celtic sea salt, ground cinnamon, ground ginger, and ground cloves.  In another mixing bowl whisk together the egg yokes, maple syrup, buttermilk (see tip,) melted butter, and pumpkin puree. Add the pumpkin mixture to the flour mixture and stir until just combined.

Using a hand mixer (this is the one I own and love) beat the egg whites together until soft peaks form.  Gently fold the egg whites into the pumpkin batter, until combined.

Once the waffle iron is hot, dab it with a little coconut oil or unsalted butter.  Using a ladle, add some batter to the waffle iron, and follow the manufactures instructions on cooking times and amount of batter.  (Mine calls for a 1/4 cup on each square, and it beeps when it is done cooking.)

Keep the waffles pumpkin waffles until you finish cooking all of them.

Serve with pure maple syrup, and roasted pecans.

Keep the pumpkin waffles in an airtight container on the counter for 1-2 days.

Freezer friendly: These pumpkin waffles, freezes beautifully. Cool cooked pumpkin waffles completely on a wire cooling rack.  Separate the pumpkin waffles with parchment paper (I like to use unbleached parchment paper.)   Place the pumpkin waffles into labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.