These pumpkin ginger waffle bites are crispy with just a hint of spice and make breakfast just a bit more fun!
So we’re all (well, most of us. Sorry, non-US readers) gearing up to stuff our faces tomorrow, right? Right. And while I wish my stomach would understand at 8am tomorrow morning when it’s all “GIVE ME FOOD!” that it doesn’t need breakfast because it’s about to get 7,000 calories later in the day (5,000 of which will be stuffing alone), it just doesn’t. Which brings us to breakfast. If we’re gonna eat, we might as well do it well. No lame breakfasts on Thanksgiving allowed.
Now I know you have at least half a can of pumpkin still lingering around from whatever pumpkin-izing you’re planning for tomorrow. Get it out. We’re making waffle bites!
Why bites and not full sized waffles? Because they’re cute. And who doesn’t want to eat cute food?
They’re crispy on the edges, pumpkin-y and soft in the middle and they’ve got juuuust enough spice to keep you on your toes from the ginger. So eat up, and then get that turkey in the oven!
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 2 tablespoons finely chopped crystallized ginger
- 2 eggs
- 1/4 cup almond milk
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons melted brown butter (or regular melted butter)
- 2 tablespoons maple syrup
- Preheat waffle iron.
- Combine all dry ingredients in a large bowl.
- Whisk together all wet ingredients in a separate bowl until smooth.
- Add the wet ingredients to the dry and mix together with a spatula.
- Pour batter into the middle of the waffle iron but only allow it to spread about ? of the way (about 3 tablespoons of batter) to form the â??bitesâ?. If you want a regular waffle just pour the necessary amount of batter into the iron.
- Cook according to the waffle iron's directions and remove when cooked and edges are crispy.
Adapted from this sweet potato waffle recipe