Buckwheat Pumpkin Flax Waffles

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We're handing over to mum of two and nutritional cook, Emily Wright, who's created this seriously autumnal breakfast recipe...

Confession - I am really, really, really not a morning person. So in light of this, I need a super speedy breakfast that requires minimal thinking to be done on my part... cue these super-duper crispy waffles. I batch cook them on the weekends and because they freeze so wonderfully, I just pop them in the toaster on a busy weekday morning and that is breakfast sorted for the whole family.

The waffles are high in protein and full of complex carbohydrates that will keep me satisfied until lunchtime. The list of possible toppings is endless, but here I have served it with caramelized bananas and plums, with an almond butter drizzle and a sprinkling of pistachios.

Pumpkin Buckwheat Protein Waffle Recipe | Neat Nutrition. Clean, Simple, No-Nonsense.

 

METHOD

In a large bowl, combine the first 7 (dry) ingredients. In a separate medium sized bowl, mash the bananas. Add the eggs to the bananas and whisk together. Add the pumpkin purée, melted coconut oil, maple syrup and vanilla extract. Whisk again until fully combined.

Pour this liquid mixture into the dry flour mixture and mix well. Slowly add the milk a little at a time until thoroughly combined, even though it will still be a bit lumpy due to the banana. 

Preheat your waffle iron. Spray with a little non-stick oil and spoon the batter carefully onto the heated waffle iron and close the lid.Depending on your waffle iron, it will take approximately 10 minutes for the waffles to cook and crisp up nicely, but do keep checking so that they don’t dry out and burn.

Once the waffles are done, serve immediately with your choice of toppings or transfer them to a cooling rack to cool before you pop them in the freezer. As tempting as it might look, don’t actually stack the waffles on top of each other or they will lose their crispy-ness.

 

This recipe was created by Emily Wright from The Wright Foodie. Emily is a mother of two and a qualified nutritional cook who enjoys creating healthy and wholesome recipes with maximum nutritional benefit. She runs cooking courses from her house in London for those with allergies, intolerances or who are stuck in a food rut and needs some fresh healthy inspiration! Follow Emily on Instagram and check out her blog.

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