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Butternut Squash Waffles
Make these Butternut Squash Waffles for breakfast and get delicious grain-free, dairy-free, refined flour- and sugar-free waffles!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 waffles
Calories 369 kcal
Ingredients
For The Butternut Squash Waffles:
- 1 1/2 cups cooked pureed butternut squash
- 2 cups almond milk
- 3/4 cup coconut oil
- 2 eggs
- 1 tsp pure vanilla extract
- 2 tbsp maple syrup
- 1 1/2 cups whole wheat flour
- 1/2 cup buckwheat flour
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
For The Maple Yogurt Topping:
- 3 tbsp plain greek yogurt
- 1 tbsp maple syrup
Instructions
For The Butternut Squash Waffles:
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In a large mixing bowl, combine the squash puree, almond milk, coconut oil, eggs, vanilla, and maple syrup.
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In a separate large mixing bowl, combine the whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg.
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Add the wet ingredients to the dry ingredients and stir until just incorporated.
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Heat a waffle maker until hot.
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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:
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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 369
Calories 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.