Make these Butternut Squash Waffles for breakfast and get delicious grain-free, dairy-free, refined flour- and sugar-free waffles!
Categories
Breakfast, Clean, Healthy
Difficulty
Easy
Keyword
butternut squash waffles, squash waffles
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings8waffles
Calories369kcal
AuthorLacey Baier of A Sweet Pea Chef
Ingredients
For The Butternut Squash Waffles:
1 1/2cupscookedpureed butternut squash
2cupsalmond milk
3/4cupcoconut oil
2eggs
1tsppure vanilla extract
2tbspmaple syrup
1 1/2cupswhole wheat flour
1/2cupbuckwheat flour
1tbspbaking powder
1/4tspkosher salt
1 1/2tspground cinnamon
1/4tspground ginger
1/4tspground cloves
1/4tspground nutmeg
For The Maple Yogurt Topping:
3tbspplain greek yogurt
1tbspmaple syrup
Instructions
For The Butternut Squash Waffles:
In a large mixing bowl, combine the squash puree, almond milk, coconut oil, eggs, vanilla, and maple syrup.
In a separate large mixing bowl, combine the whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg.
Add the wet ingredients to the dry ingredients and stir until just incorporated.
Spread about 3/4 cup of the batter over the hot waffle iron and cook for 2-3 minutes, or until the waffle is golden-brown on both sides. If you have a flipping waffle iron, flip over after 1 1/2 minutes and cook for an additional 1 1/2 minutes after flipping.
For The Maple Yogurt Topping:
To make the topping, combine the greek yogurt and maple syrup until mixed well. Top the waffles and sprinkle with ground cinnamon, if desired.
Recipe Video
Recipe Notes
This recipe can also be used as pancakes.
Nutrition Facts
Butternut Squash Waffles
Amount Per Serving (1 g)
Calories 369Calories from Fat 230
% Daily Value*
Fat 25.6g39%
Saturated Fat 18.2g91%
Cholesterol 47.4mg16%
Sodium 244.7mg10%
Carbohydrates 32.1g11%
Fiber 4.7g19%
Sugar 6g7%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.