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Savoury pumpkin cornbread waffles
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1 | egg, beaten |
1 T | butter, melted |
1 1/4 to 1 1/2 cups | unsweetened plain almond milk |
1/2 cup | pumpkin puree |
3/4 t | salt |
1/4 t | black pepper |
1 1/2 t | baking powder |
3/4 cup | yellow cornmeal |
1/2 cup | gluten free flour |
2 T | finely chopped chives |
green onions, alternative | |
jalapeƱo, alternative |
Add pumpkin puree, salt, pepper, baking powder, melted butter to beaten egg and whisk until well combined. Add almond milk and whisk once more.
Next add flour and cornmeal and stir until just combined - small lumps are OK. Lasty, fold in chives or green onions. Your batter will be thick - let it rest for 5-10 minutes while preheating waffle iron.
Generously spray waffle iron with non-stick pray and pour heaping 1/2 cup measurements onto the griddle. Close and cook according to manufacturer instructions (should be about 3 minutes).
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