| 12 | 35 | 193 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 10 |
| 1 1/4 cup | Wheat flour, whole wheat (dry) |
| 1 cup | Quick oats (dry) |
| 1 tbsp | Baking powder (dry) |
| 1/4 cup | Cornstarch (dry) |
| 2 tbsp unpacked | Brown sugar (dry) |
| 1 tsp | Salt (dry) |
| 1 cup | Partly skimmed milk, 2% M.F. (wet) |
| 3 tbsp | Coconut oil (wet. melted) |
| 1/2 cup | Pumpkin purée, canned (wet) |
| 1/2 cup | Greek yogurt, plain, 2% M.F. (wet) |
| 2 medium | Egg (wet) |
| 1 tsp | Vanilla extract, pure |
In a large bowl whisk together the dry ingredients.
In a large measuring cup whisk together liquid ingredients.
Combine liquid ingredients into the dry ingredients with a spatula and let the batter sit for 15 minutes. Pre-heat your waffle maker.
Using a muffin type scoop add batter to the centre of your waffle pan and cook until waffles release easily approximately 3 minutes. Remove waffles with a fork or tongs and serve.
Extra waffles can be frozen and reheated in the toaster oven another day.
| Grain | 1.0 |
| Vegetables | 0.2 |
