2 ¼ cups whole-grain white wheat flour
4 tsps baking powder
2 tbsps sugar
¼ tsp salt
1 tsp pumpkin pie spice
Blend in a large bowl and set aside.
Whip 2 eggs until light and fluffy
¼ cup oil
1/3 cup pumpkin puree
1/2 cup coconut milk (the thick stuff from a can is the best if you can find it)
Add half of the dry ingredients, then alternate adding 1 cup milk and the remaining dry ingredients.
Follow directions for your waffle iron; we love the Belgian-style thick and fluffy waffles, but I’m sure this would work in regular waffle irons as well. Makes about 6 large waffles, 4 squares each.
Serve with coconut cream, maple syrup, flax seed, and/or chopped nuts.