I have made this recipe approximately 10 times in the past month and a half. I #cantstopwontstop with these waffles. They originally began as pancakes then morphed into waffles.
My Saturday long runs lately have been fasted. I’ve been all about getting more sleep and getting out the door as soon as I wake up and change clothes rather than eating something. I’m not going to lie – by mile 10 or so I’m feeling the lack of carb reserves (so definitely something I won’t replicate on race day) but it also means I’m heavily planning my breakfast in my head at that point.
Despite the crazy heat wave that’s been happening in SF, my run on Saturday was chilly and foggy and kind of rainy and therefore, perfect. I ran 13+ miles (my watch died) with Chrissy, from the Marina through Golden Gate Park. Which meant by mile 10 the only thing I could think about was waffles.
I had been eating pancakes/waffles with Greek yogurt and nut butter but these guys basically just require real maple syrup. I see where Lesley Knope was coming from with the waffle addiction – it’s real. And surprisingly it’s rather difficult to find a waffle in this city…
Anyway, upgrade your basic pumpkin waffle with ricotta cheese. It makes them extra protein-packed and dense and delicious. Also, if you’re not going to use real maple syrup, use chocolate nut butter – also insanely good.
- 1 cup oat flour
- ½ cup pumpkin puree
- ½ cup ricotta cheese
- ½ cup unsweetened almond milk
- 3 tbsp honey
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- pinch pink Himalayan sea salt
- Preheat waffle maker.
- In a medium sized bowl, whisk together oat flour, baking powder, pumpkin pie spice, baking soda and sea salt.
- In a small bowl, mix pumpkin puree, ricotta cheese, almond milk, honey and vanilla extract until well combined.
- Make a well in the dry ingredients and add the wet ingredients. Mix with a spatula until just combined.
- Let mixture sit for 10 minutes.
- Spray a waffle maker with coconut oil and carefully pour in mixture. Cook in waffle maker for 7 minutes or until crisp.
- Store leftovers in refrigerator for up to one week or one month in the freezer.
Chat with me:
What is your normal Saturday morning routine? Pancakes or waffles?