|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||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.