Pumpkin Waffles

These were so good I had to share.  

We couldn't cook them fast enough and the smell of simmering turkey bones on the stove combined with the aroma of spiced pumpkin waffles made our Sunday morning feel like a holiday.

The recipe is one of 18 complied together in the Real Lunch ebook from nourishmd.com. We've tried 3 recipes so far and this one was the favorite.  The texture was not as crisp as our usual waffles but nobody complained because topped with whipped cream these were a treat!

We doubled what is listed below and that was just enough - next time I may triple it so we have a few leftovers.

2 cups flour (we used a mix of buckwheat, oats, brown rice, barley, rye, millet from grainmix.com)

1 1/2 cups buttermilk

2 Tbs. apple cider vinegar

2 eggs

3 Tbs. maple syrup

1 cup pumpkin puree

2 Tbs. melted coconut oil

2 tsp. ground flax seed (I omitted this because some of my kids are sensitive to flax seeds)

2 tsp. aluminum free baking powder

1 tsp. baking soda

2 1/2 tsp. pumpkin pie spice

1/2 tsp. sea salt

-Put flour, half the buttermilk and apple cider vinegar in a covered bowl and soak overnight on the counter

-In the morning, add the eggs, maple syrup, pumpkin, coconut oil and remaining buttermilk to the mixture

-In a separate bowl combine flax seed, baking powder, baking soda, pumpkin pie spice and salt

-Mix dry ingredients with the wet ingredients, let rest for 5 minutes (the batter will expand and bubble so make sure your bowl is big enough)

-Cook in a waffle iron or as pancakes