top of page

Butternut Squash Waffles

Things I Changed

  • Used an egg replacer to make it vegan

  • Didn't use vanilla because I was out of it

  • Skipped the yogurt topping

butternut squash waffle

Source: A Sweet Pea Chef | Makes: 4 waffles | Time: 10 min


3/4 cups cooked pureed butternut #squash

1 cup almond milk

1/3 cup coconut oil

1 egg replacer (I used Bob's Red Mill)

1 tbsp maple syrup

3/4 cups whole wheat flour

1/4 cup buckwheat flour

1/2 tbsp baking powder

1/8 tsp kosher salt

3/4 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Toppings of choice


In a large mixing bowl, combine the squash puree, almond milk, coconut oil, egg replacer, vanilla, and maple syrup.

In a separate large mixing bowl, combine the whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg.

Add the wet ingredients to the dry ingredients and stir until just incorporated.

Heat a waffle maker until hot.

Spread about 3/4 cup of the batter over the hot waffle iron and cook for 3-5 minutes, or until the waffle is golden-brown on both sides.

Plate and add toppings of choice. I used maple syrup and toasted pecans.

3 views0 comments

Recent Posts

See All
bottom of page