Breakfast for 5

Pumpkin Cornbread Waffles

Name: Pumpkin Cornbread Waffles
Total time: 20 min
Yield: 5 servings
Cuisine: Southern
Ingredients: 1 tbsp flaxseed meal; 2 1/2 tbsp water; 1 tbsp non-dairy butter; 1 3/8 cups unsweetened plain almond milk; 1/2 cup pumpkin puree; 3/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tsp baking powder; 3/4 cup yellow cornmeal; 1/2 cup whole wheat pastry or all-purpose flour; 2 tbsp finely chopped chives (optional)

These savory pumpkin waffles combine cornmeal, whole wheat flour, and chives, then cook in a hot waffle iron.

$0.75per serving $

20 minstart to table

5servings

Southern Vegetarian Kid-friendly Budget Breakfasts Fall

Ingredients

1 tbsp flaxseed meal
2 1/2 tbsp water
1 tbsp non-dairy butter
1 3/8 cups unsweetened plain almond milk
1/2 cup pumpkin puree
3/4 tsp salt
1/4 tsp black pepper
1 1/2 tsp baking powder
3/4 cup yellow cornmeal
1/2 cup whole wheat pastry or all-purpose flour
2 tbsp finely chopped chives (optional)

Steps

Stir the flaxseed meal with water and let it stand for 5 minutes.
Melt the non-dairy butter and whisk it with the almond milk, pumpkin, flax mixture, salt, and pepper.
Stir in the baking powder, cornmeal, flour, and chives until just combined.
Heat the waffle iron and lightly oil it.
Add enough batter to cover the iron and cook each waffle for 4 to 5 minutes, until crisp and cooked through.