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Pumpkin Buckwheat Waffles

Dry Ingredients:

  • ¾ c buckwheat flour

  • ¾ c sorghum flour

  • 3 ½ tsp aluminum free baking powder

  • ½ tsp baking soda

  • ½ tsp himalayan sea salt

  • 1 ½ tsp cinnamon

  • ½ tsp ground nutmeg (can swap ginger)

  • ¼ tsp ground clove (can swap cardamom)

Wet ingredients:

  • ½ can organic pumpkin puree

  • 6 oz plain yogurt (cow, goat, sheep work best but coconut yogurt can be substituted)

  • 3 T organic maple syrup

  • 2T melted coconut oil or ghee

  • ¾ c cashew milk or similar

  • 2 flax eggs made by placing 2 T ground flax seeds in a bowl with 6 T filtered water and let sit 5 minutes.


  1. Place the wet ingredients bowl and mix with the paddle attachment of stand mixer or with beater. Mix all of the dry ingredients into a large bowl and stir to combine then slowly add into the stand mixer bowl while running mixer/beater on low speed.

  2. Optional add-ins: non-dairy chocolate chips like Enjoy Life, chopped walnuts or pecans.

  3. Prepare by spooning onto prepared hot waffle iron and cooking according to the waffle iron directions. Makes 8-10 waffles.

  4. Serve with vegan butter or grass fed butter and maple syrup or whipped cream or whipped coconut cream. If you didn’t add nuts to the batter you could also sprinkle nuts on top to serve with a dash of cinnamon or top with blueberries.

Try it and let us know how you love it in the comments below.

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