Whip up these delightful waffles, a perfect blend of sweet and savoury! Made with wholesome oats and roasted butternut squash, they're packed with fibre and vitamins, making them a delicious and nutritious start to your day. Top them with a rich peanut butter and cocoa spread for an irresistible treat! CHECKED
100g
Peel and chop the butternut squash into chunks. You can roast the squash in the oven for 20-25 minutes, until tender. Let it cool slightly before adding to the batter.
In a blender, combine the eggs, oat milk, oat flour, cooked butternut squash, extra virgin olive oil, baking powder, and vanilla extract. Blend until the mixture is smooth.
Allow the batter to rest for 15 minutes to allow the oat flour to fully hydrate.
Preheat your waffle maker according to the manufacturer's instructions.
Pour a portion of the batter into the hot waffle maker. Cook according to the manufacturer's instructions until golden brown and cooked through. Repeat with the remaining batter.
Serve the warm pumpkin waffles with a generous dollop of peanut butter.
For an extra fluffy waffle, make sure not to overmix the batter after adding the flour. A few lumps are perfectly fine!
If you don't have a waffle maker, you can cook these as pancakes in a lightly oiled frying pan.
These waffles can be batch-cooked and frozen. Reheat in a toaster or oven for a quick breakfast.