Sunday, October 6, 2013

Pumpkin Spice Waffles

With October comes awesome fall weather that makes me crave all things pumpkin and spiced for breakfast with hot coffee. Enter these pumpkin spice waffles. They will definitely be a staple in my book for fall weekend breakfasts and I already can't wait to make them again so I can freeze them and stick them in the toaster before class!

Pumpkin Spice Waffles
  • 1 tablespoon flaxseed meal
  • 3 tablespoons hot water
  • 6 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup almond milk
  • 3 tablespoons sucanat or brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 1/4 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  1. In a small bowl, mix the flaxseed meal and hot water. Set aside to thicken.
  2. In a large bowl, mix the sucanat, pumpkin pie spice, flour, and baking powder.
  3. Stir the pumpkin puree, vanilla extract, almond milk, and flaxseed mixture into the dry ingredients, mixing just until combined.
  4. Heat a waffle iron on high heat, spray well with cooking spray, then drop a large spoonful of batter onto the iron and cook until deep golden brown.
  5. Make sure you spray the waffle iron well between each waffle or they will stick. Trust me.
Make these ASAP, and then go for a run for me, since I'll be on the sidelines for a little bit. I attempted a 20 mile run with Team in Training as my last long run before tapering for the Marine Corps Marathon and made it a whopping 6 miles before having to drop out. My ankle started aching around mile 4 and had turned into a sharp, stinging, crippling pain by mile 6. No fun.
I'm still really bummed about today, since I was so excited to get in another long run and be super prepared for the marathon in a few weeks. But things like this happen, I guess, so I'm working on wrapping up my pity party and doing everything I can to get healthy so I can get back out there!

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