\n<\/p>\n
Published: Dec 3, 2016<\/time> \u00b7 Modified: Aug 19, 2019<\/time> by Christina Lane<\/span><\/a><\/span> \u00b7 This post may contain affiliate links \u00b7 9 Comments<\/a><\/span><\/p>\n<\/div>\n\n<\/div>\nPumpkin waffles for baby and toddlers! Naturally sweetened, whole grain pumpkin waffles made with whole wheat flour and dairy-free!<\/em><\/p>\nHave you seen my pumpkin ebook<\/strong><\/a> for 25 pumpkin recipe that aren\u2019t pie and 1 that is? I think you would love it.<\/p>\n<\/p>\nI really really wanted to call this ‘baby’s first pumpkin spice latte,’ but because I can feel your eye rolls from over there, I didn’t. But I did douse this whole wheat pumpkin oat waffle batter with a full tablespoon of pumpkin pie spice.<\/p>\nI will not confirm or deny that Camille steals a sip of my (decaf) coffee in the mornings. Basically, what I’m trying to say is: my baby and I each drink\u00a0a grande Pumpkin Spice Latte every morning at Starbucks and talk about Gilmore Girls. (I’m kidding).<\/p>\nI stopped sharing a lot of baby food recipes<\/strong><\/span><\/a>. Judging by the emails, you noticed. Sorry about that.<\/p>\nThe thing is, Camille started eating what we were eating around 11 months, and I never looked back…even though I probably should have, because the night she decided that she was going to eat what we were eating, I made spicy taco stuffed shells. I made the enchilada sauce from scratch, so I knew it had a bit of spice\u00a0to it. It didn’t bother her one bit. (Hashtag Texan!)<\/p>\n<\/p>\nAnyway, save for a few batches of homemade graham crackers<\/strong><\/span><\/a>, Camille eats exactly what we eat, with some extra fruits and vegetables thrown in at snack time.<\/p>\nI’ve been having this problem with oats, though. I made her too many oatmeal + fruit puree breakfast combos when she was a baby, and now, she will hardly touch oatmeal. I over-did it. Bad Mama. So, now I’m always trying to sneak oats into her life.<\/p>\nI came up with this pumpkin waffles recipe when I noticed Heidi<\/a><\/strong> had a recipe for whole wheat waffles in her latest book, Near and Far<\/strong><\/a>. This is a very loose adaptation of her recipe. I plopped in pumpkin, coconut milk instead of buttermilk, and did I mention the pumpkin spice? Oh, I did.<\/p>\nYou can eat these, too!<\/p>\n<\/p>\nBest practices for kids and pumpkin waffles recipe:<\/h2>\nI like to slice the waffles into sticks, and help baby dunk each stick in maple syrup.<\/p>\nThese waffles lack sugar, because I had a feeling\u00a0the dunking in maple syrup part was going to get excessive (and it did). It’s a good idea to let your kid dunk in syrup while limiting sugar in the actual waffle. They’ll get plenty in the syrup bowl.<\/p>\nWhen I was growing up, my mom always melted the butter into the maple syrup, and it seems absolutely ridiculous to me why you would do it any other way.<\/p>\n<\/p>\nDoes anyone want to talk about what it’s like having a blond haired, green-eyed child while both you and your husband have brown and brown? Anyone? Just me? K. Thanks.<\/p>\n<\/p>\nHow to store pumpkin waffles in the freezer:<\/h2>\nThis recipe makes 8 large waffles. I slice them into sticks, lay them flat on a baking sheet and freeze. Once they’re frozen, then you can pile them into plastic bags for long-term storage. Camille is 19 months old, and usually eats 2 sticks at breakfast.<\/p>\nI hope you love these pumpkin waffles!<\/p>\n\n\n\n\n\t\t\tYield: 8 waffles<\/span><\/p>\nPumpkin Waffles (for baby)<\/h2>\n<\/p>\n\n\t\n\t<\/p>\n<\/div>\n\nHealthy whole wheat waffles with pumpkin and oats.<\/p>\n<\/p><\/div>\n<\/header>\n\n\n\t\t\tPrep Time<\/strong>\n\t\t\t15 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tCook Time<\/strong>\n\t\t\t20 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
Have you seen my pumpkin ebook<\/strong><\/a> for 25 pumpkin recipe that aren\u2019t pie and 1 that is? I think you would love it.<\/p>\n<\/p>\nI really really wanted to call this ‘baby’s first pumpkin spice latte,’ but because I can feel your eye rolls from over there, I didn’t. But I did douse this whole wheat pumpkin oat waffle batter with a full tablespoon of pumpkin pie spice.<\/p>\nI will not confirm or deny that Camille steals a sip of my (decaf) coffee in the mornings. Basically, what I’m trying to say is: my baby and I each drink\u00a0a grande Pumpkin Spice Latte every morning at Starbucks and talk about Gilmore Girls. (I’m kidding).<\/p>\nI stopped sharing a lot of baby food recipes<\/strong><\/span><\/a>. Judging by the emails, you noticed. Sorry about that.<\/p>\nThe thing is, Camille started eating what we were eating around 11 months, and I never looked back…even though I probably should have, because the night she decided that she was going to eat what we were eating, I made spicy taco stuffed shells. I made the enchilada sauce from scratch, so I knew it had a bit of spice\u00a0to it. It didn’t bother her one bit. (Hashtag Texan!)<\/p>\n<\/p>\nAnyway, save for a few batches of homemade graham crackers<\/strong><\/span><\/a>, Camille eats exactly what we eat, with some extra fruits and vegetables thrown in at snack time.<\/p>\nI’ve been having this problem with oats, though. I made her too many oatmeal + fruit puree breakfast combos when she was a baby, and now, she will hardly touch oatmeal. I over-did it. Bad Mama. So, now I’m always trying to sneak oats into her life.<\/p>\nI came up with this pumpkin waffles recipe when I noticed Heidi<\/a><\/strong> had a recipe for whole wheat waffles in her latest book, Near and Far<\/strong><\/a>. This is a very loose adaptation of her recipe. I plopped in pumpkin, coconut milk instead of buttermilk, and did I mention the pumpkin spice? Oh, I did.<\/p>\nYou can eat these, too!<\/p>\n<\/p>\nBest practices for kids and pumpkin waffles recipe:<\/h2>\nI like to slice the waffles into sticks, and help baby dunk each stick in maple syrup.<\/p>\nThese waffles lack sugar, because I had a feeling\u00a0the dunking in maple syrup part was going to get excessive (and it did). It’s a good idea to let your kid dunk in syrup while limiting sugar in the actual waffle. They’ll get plenty in the syrup bowl.<\/p>\nWhen I was growing up, my mom always melted the butter into the maple syrup, and it seems absolutely ridiculous to me why you would do it any other way.<\/p>\n<\/p>\nDoes anyone want to talk about what it’s like having a blond haired, green-eyed child while both you and your husband have brown and brown? Anyone? Just me? K. Thanks.<\/p>\n<\/p>\nHow to store pumpkin waffles in the freezer:<\/h2>\nThis recipe makes 8 large waffles. I slice them into sticks, lay them flat on a baking sheet and freeze. Once they’re frozen, then you can pile them into plastic bags for long-term storage. Camille is 19 months old, and usually eats 2 sticks at breakfast.<\/p>\nI hope you love these pumpkin waffles!<\/p>\n\n\n\n\n\t\t\tYield: 8 waffles<\/span><\/p>\nPumpkin Waffles (for baby)<\/h2>\n<\/p>\n\n\t\n\t<\/p>\n<\/div>\n\nHealthy whole wheat waffles with pumpkin and oats.<\/p>\n<\/p><\/div>\n<\/header>\n\n\n\t\t\tPrep Time<\/strong>\n\t\t\t15 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tCook Time<\/strong>\n\t\t\t20 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
I really really wanted to call this ‘baby’s first pumpkin spice latte,’ but because I can feel your eye rolls from over there, I didn’t. But I did douse this whole wheat pumpkin oat waffle batter with a full tablespoon of pumpkin pie spice.<\/p>\n
I will not confirm or deny that Camille steals a sip of my (decaf) coffee in the mornings. Basically, what I’m trying to say is: my baby and I each drink\u00a0a grande Pumpkin Spice Latte every morning at Starbucks and talk about Gilmore Girls. (I’m kidding).<\/p>\n
I stopped sharing a lot of baby food recipes<\/strong><\/span><\/a>. Judging by the emails, you noticed. Sorry about that.<\/p>\nThe thing is, Camille started eating what we were eating around 11 months, and I never looked back…even though I probably should have, because the night she decided that she was going to eat what we were eating, I made spicy taco stuffed shells. I made the enchilada sauce from scratch, so I knew it had a bit of spice\u00a0to it. It didn’t bother her one bit. (Hashtag Texan!)<\/p>\n<\/p>\nAnyway, save for a few batches of homemade graham crackers<\/strong><\/span><\/a>, Camille eats exactly what we eat, with some extra fruits and vegetables thrown in at snack time.<\/p>\nI’ve been having this problem with oats, though. I made her too many oatmeal + fruit puree breakfast combos when she was a baby, and now, she will hardly touch oatmeal. I over-did it. Bad Mama. So, now I’m always trying to sneak oats into her life.<\/p>\nI came up with this pumpkin waffles recipe when I noticed Heidi<\/a><\/strong> had a recipe for whole wheat waffles in her latest book, Near and Far<\/strong><\/a>. This is a very loose adaptation of her recipe. I plopped in pumpkin, coconut milk instead of buttermilk, and did I mention the pumpkin spice? Oh, I did.<\/p>\nYou can eat these, too!<\/p>\n<\/p>\nBest practices for kids and pumpkin waffles recipe:<\/h2>\nI like to slice the waffles into sticks, and help baby dunk each stick in maple syrup.<\/p>\nThese waffles lack sugar, because I had a feeling\u00a0the dunking in maple syrup part was going to get excessive (and it did). It’s a good idea to let your kid dunk in syrup while limiting sugar in the actual waffle. They’ll get plenty in the syrup bowl.<\/p>\nWhen I was growing up, my mom always melted the butter into the maple syrup, and it seems absolutely ridiculous to me why you would do it any other way.<\/p>\n<\/p>\nDoes anyone want to talk about what it’s like having a blond haired, green-eyed child while both you and your husband have brown and brown? Anyone? Just me? K. Thanks.<\/p>\n<\/p>\nHow to store pumpkin waffles in the freezer:<\/h2>\nThis recipe makes 8 large waffles. I slice them into sticks, lay them flat on a baking sheet and freeze. Once they’re frozen, then you can pile them into plastic bags for long-term storage. Camille is 19 months old, and usually eats 2 sticks at breakfast.<\/p>\nI hope you love these pumpkin waffles!<\/p>\n\n\n\n\n\t\t\tYield: 8 waffles<\/span><\/p>\nPumpkin Waffles (for baby)<\/h2>\n<\/p>\n\n\t\n\t<\/p>\n<\/div>\n\nHealthy whole wheat waffles with pumpkin and oats.<\/p>\n<\/p><\/div>\n<\/header>\n\n\n\t\t\tPrep Time<\/strong>\n\t\t\t15 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tCook Time<\/strong>\n\t\t\t20 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
The thing is, Camille started eating what we were eating around 11 months, and I never looked back…even though I probably should have, because the night she decided that she was going to eat what we were eating, I made spicy taco stuffed shells. I made the enchilada sauce from scratch, so I knew it had a bit of spice\u00a0to it. It didn’t bother her one bit. (Hashtag Texan!)<\/p>\n
Anyway, save for a few batches of homemade graham crackers<\/strong><\/span><\/a>, Camille eats exactly what we eat, with some extra fruits and vegetables thrown in at snack time.<\/p>\nI’ve been having this problem with oats, though. I made her too many oatmeal + fruit puree breakfast combos when she was a baby, and now, she will hardly touch oatmeal. I over-did it. Bad Mama. So, now I’m always trying to sneak oats into her life.<\/p>\nI came up with this pumpkin waffles recipe when I noticed Heidi<\/a><\/strong> had a recipe for whole wheat waffles in her latest book, Near and Far<\/strong><\/a>. This is a very loose adaptation of her recipe. I plopped in pumpkin, coconut milk instead of buttermilk, and did I mention the pumpkin spice? Oh, I did.<\/p>\nYou can eat these, too!<\/p>\n<\/p>\nBest practices for kids and pumpkin waffles recipe:<\/h2>\nI like to slice the waffles into sticks, and help baby dunk each stick in maple syrup.<\/p>\nThese waffles lack sugar, because I had a feeling\u00a0the dunking in maple syrup part was going to get excessive (and it did). It’s a good idea to let your kid dunk in syrup while limiting sugar in the actual waffle. They’ll get plenty in the syrup bowl.<\/p>\nWhen I was growing up, my mom always melted the butter into the maple syrup, and it seems absolutely ridiculous to me why you would do it any other way.<\/p>\n<\/p>\nDoes anyone want to talk about what it’s like having a blond haired, green-eyed child while both you and your husband have brown and brown? Anyone? Just me? K. Thanks.<\/p>\n<\/p>\nHow to store pumpkin waffles in the freezer:<\/h2>\nThis recipe makes 8 large waffles. I slice them into sticks, lay them flat on a baking sheet and freeze. Once they’re frozen, then you can pile them into plastic bags for long-term storage. Camille is 19 months old, and usually eats 2 sticks at breakfast.<\/p>\nI hope you love these pumpkin waffles!<\/p>\n\n\n\n\n\t\t\tYield: 8 waffles<\/span><\/p>\nPumpkin Waffles (for baby)<\/h2>\n<\/p>\n\n\t\n\t<\/p>\n<\/div>\n\nHealthy whole wheat waffles with pumpkin and oats.<\/p>\n<\/p><\/div>\n<\/header>\n\n\n\t\t\tPrep Time<\/strong>\n\t\t\t15 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tCook Time<\/strong>\n\t\t\t20 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
I’ve been having this problem with oats, though. I made her too many oatmeal + fruit puree breakfast combos when she was a baby, and now, she will hardly touch oatmeal. I over-did it. Bad Mama. So, now I’m always trying to sneak oats into her life.<\/p>\n
I came up with this pumpkin waffles recipe when I noticed Heidi<\/a><\/strong> had a recipe for whole wheat waffles in her latest book, Near and Far<\/strong><\/a>. This is a very loose adaptation of her recipe. I plopped in pumpkin, coconut milk instead of buttermilk, and did I mention the pumpkin spice? Oh, I did.<\/p>\nYou can eat these, too!<\/p>\n<\/p>\nBest practices for kids and pumpkin waffles recipe:<\/h2>\nI like to slice the waffles into sticks, and help baby dunk each stick in maple syrup.<\/p>\nThese waffles lack sugar, because I had a feeling\u00a0the dunking in maple syrup part was going to get excessive (and it did). It’s a good idea to let your kid dunk in syrup while limiting sugar in the actual waffle. They’ll get plenty in the syrup bowl.<\/p>\nWhen I was growing up, my mom always melted the butter into the maple syrup, and it seems absolutely ridiculous to me why you would do it any other way.<\/p>\n<\/p>\nDoes anyone want to talk about what it’s like having a blond haired, green-eyed child while both you and your husband have brown and brown? Anyone? Just me? K. Thanks.<\/p>\n<\/p>\nHow to store pumpkin waffles in the freezer:<\/h2>\nThis recipe makes 8 large waffles. I slice them into sticks, lay them flat on a baking sheet and freeze. Once they’re frozen, then you can pile them into plastic bags for long-term storage. Camille is 19 months old, and usually eats 2 sticks at breakfast.<\/p>\nI hope you love these pumpkin waffles!<\/p>\n\n\n\n\n\t\t\tYield: 8 waffles<\/span><\/p>\nPumpkin Waffles (for baby)<\/h2>\n<\/p>\n\n\t\n\t<\/p>\n<\/div>\n\nHealthy whole wheat waffles with pumpkin and oats.<\/p>\n<\/p><\/div>\n<\/header>\n\n\n\t\t\tPrep Time<\/strong>\n\t\t\t15 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tCook Time<\/strong>\n\t\t\t20 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
You can eat these, too!<\/p>\n
I like to slice the waffles into sticks, and help baby dunk each stick in maple syrup.<\/p>\n
These waffles lack sugar, because I had a feeling\u00a0the dunking in maple syrup part was going to get excessive (and it did). It’s a good idea to let your kid dunk in syrup while limiting sugar in the actual waffle. They’ll get plenty in the syrup bowl.<\/p>\n
When I was growing up, my mom always melted the butter into the maple syrup, and it seems absolutely ridiculous to me why you would do it any other way.<\/p>\n
Does anyone want to talk about what it’s like having a blond haired, green-eyed child while both you and your husband have brown and brown? Anyone? Just me? K. Thanks.<\/p>\n
This recipe makes 8 large waffles. I slice them into sticks, lay them flat on a baking sheet and freeze. Once they’re frozen, then you can pile them into plastic bags for long-term storage. Camille is 19 months old, and usually eats 2 sticks at breakfast.<\/p>\n
I hope you love these pumpkin waffles!<\/p>\n
\t\t\tYield: 8 waffles<\/span><\/p>\nPumpkin Waffles (for baby)<\/h2>\n<\/p>\n\n\t\n\t<\/p>\n<\/div>\n\nHealthy whole wheat waffles with pumpkin and oats.<\/p>\n<\/p><\/div>\n<\/header>\n\n\n\t\t\tPrep Time<\/strong>\n\t\t\t15 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tCook Time<\/strong>\n\t\t\t20 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\t\n\t<\/p>\n<\/div>\n
Healthy whole wheat waffles with pumpkin and oats.<\/p>\n<\/p><\/div>\n<\/header>\n
\n\t\t\tPrep Time<\/strong>\n\t\t\t15 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tCook Time<\/strong>\n\t\t\t20 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n\t\t\tCook Time<\/strong>\n\t\t\t20 minutes<\/span> <\/span>\n\t\t<\/p>\n\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n\t\t\tTotal Time<\/strong>\n\t\t\t35 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n\nIngredients<\/h3>\n\n\n\t\t\t\t\t\t1 \u00bd cups whole wheat flour \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bc rolled oats \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 tablespoon pumpkin pie spice \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t3 tablespoons cornstarch \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon fine salt \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 teaspoon baking powder \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\u00bd teaspoon baking soda \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 large egg whites \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 large egg yolk \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 cup pumpkin puree \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t1 \u00bd cups canned coconut milk (full fat, well-shaken) \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 teaspoons apple cider vinegar \t\t\t\t\t<\/li>\n\n\t\t\t\t\t\t2 tablespoons melted coconut oil (plus more for waffle iron)\t\t\t\t\t<\/li>\n<\/ul><\/div>\n\nInstructions<\/h3>\n\nPreheat a waffle iron to the highest setting. <\/li>\nIn a large bowl, whisk together the flour, oats, spice, cornstarch, salt, baking powder and baking soda. Set aside. <\/li>\nIn a small large bowl, add the egg whites and whip on HIGH speed with an electric mixer until soft peaks form. Set aside. <\/li>\nIn a separate large bowl, add the egg yolk, pumpkin, coconut milk, vinegar and melted coconut oil. <\/li>\nAdd the pumpkin mixture to the dry ingredients, and whisk until combined–a few lumps are fine. <\/li>\nFinally, fold in the whipped egg whites carefully to not deflate. <\/li>\nLadle about a \u00bd cup of batter into your waffle iron, close and cook until done. Repeat with all remaining batter.<\/li>\n<\/ol><\/div>\n\nNutrition Information:<\/span><\/h4>\nAmount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
Amount Per Serving:<\/em><\/span><\/p>\n\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\t\tCalories:<\/span> 291<\/span>Total Fat:<\/span> 8g<\/span>Carbohydrates:<\/span> 51g<\/span>Protein:<\/span> 7g<\/span>\t<\/p>\n<\/div>\n\n\t\t\n<\/a>\t\t<\/p>\n\nDid you make this recipe?<\/h3>\nPlease leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
Please leave a comment on the blog or share a photo on Instagram<\/a><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n