This recipe works well as pancakes, too.
Pumpkin Waffles with blueberry maple butter
To make the waffle batter, mix:
1 1/2 cups spelt flour
1/2 teaspoon each: cinnamon and nutmeg
2 teaspoons baking powder
grated zest of 1 orange (if desired)
Make a well in the center of the dry ingredients and add:
1 cup pumpkin puree**
**You can make it by baking a whole pumpkin at 375 for 40 minutes, cutting it open, scooping out the seeds and composting them, then scooping out the flesh to add to your waffle batter.
1/2 cup milk (almond or cow)
3 Tablespoons vegetable oil (I like sunflower or olive)
3 Tablespoons applesauce (or 2 eggs if you prefer)
Incorporate all ingredients, heat waffle iron, and pour a thin layer of batter to make each waffle.
Keep cooked waffles warm in a 200 degree oven until all waffles are ready.
Meanwhile, in a saucepan, combine and melt on low heat:
1/2 cup blueberries, fresh or frozen
1/4 cup maple syrup
Pour syrup over waffles and savor the results!
Serve with scrambled eggs if you like.