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
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.