These pumpkin waffles are spiced with cinnamon, ginger, and nutmeg, boasting crispy exteriors with light and airy interiors. You would never guess that they're 100% whole wheat, and as an added bonus, they can easily be made dairy-free.
In a large bowl, whisk together whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another bowl, gently beat eggs. Then blend in coconut milk, pumpkin, brown sugar, coconut oil, and vanilla.
Mix milk mixture into dry ingredients until incorporated. Cook waffles in a waffle iron, according to manufacturer directions. Serve hot with warm maple syrup. Cool any uneaten waffles on a wire rack and store in the refrigerator or freezer.
Having your milk at room temperature (as opposed to cold) prevents the coconut oil from solidifying into little lumps when the two are mixed together.
If your waffle batter is a little too thick, you may add a bit more milk, as needed.
To keep waffles warm until you're ready to serve them, put them on a wire cooling rack that's been placed on top of a cookie sheet and stick the whole shebang in the oven set at 200°F.