Finally the weekend! What are you up to? We will be heading a couple of hours way from home for an engagement celebration for Brandon’s brother and his fiance. The leaves are changing and the fall weather is perfect for grilling and spending time outside. I don’t think Minnesota will have too many warm weekends left. Let’s not talk about that though…
One thing that I really like about weekends is that breakfast doesn’t have to be rushed. Breakfast foods are the best, but some simply take too long on a weekday morning. With all things pumpkin in mind maybe you can whip up some Pumpkin Walnut Chocolate Chip Waffles for breakfast. Waffles also freeze really well so you could spend some time making them on the weekend and just pop them into the toaster all week.
I just got a new waffle maker as a bridal shower gift. You may be wondering how I am still talking about bridal showers, but we got married so fast that all the showers had to come after. Three lovely showers were thrown for me and they are all done now. My new waffle maker is Belgian style and once you pour the batter in you flip it over. It works great! It also makes HUGE waffles. I only could make 4 waffles out of the batter for this recipe. With a regular waffle maker you will be able to get 8 or so.
The waffles have just a hint of pumpkin flavor along with melty chocolate chips and a little crunch from toasted walnuts. A little maple syrup and maybe some butter if you are going all out….yum!
This cute little plate is from the new Pioneer Woman line (another shower gift from my stepmom). Ree’s new line of kitchen stuff is super cute! Her blog is amazing too if you have never checked it out.
Have a wonderful weekend!!
- 1½ cups gluten free flour
- 2 tbsp corn starch
- 1 tbsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp vanilla
- ¼ cup oil (I used virgin olive oil)
- 1½ cups almond milk (I used unsweetened vanilla)
- 2 tbsp white vinegar
- ½ cup pumpkin
- 4 egg whites
- 2 tbsp brown sugar
- ½ cup, toasted, chopped walnuts
- ½ cup mini chocolate chips
- Heat your waffle maker according to directions. I have a Belgian waffle maker that does not require any cooking spray.
- Add 4 egg whites to the bowl of a mixer and use the whisk attachment. Start beating the eggs whites on medium-high until they become very foamy and start to form soft peaks.
- Once soft peaks have formed, add brown sugar to the eggs whites and continue to whip on medium-high until stiff peaks form.
- While the eggs are whipping, prep the other ingredients.
- Combine almond milk and vinegar in a container. It may look like it's curdling slightly.
- In a separate bowl, combine flour, corn starch, baking powder, cinnamon, and salt.
- Add pumpkin, vanilla, and milk mixture to the dry ingredients and mix well with a spatula.
- Stir in the walnuts and chocolate chips.
- When the egg whites have formed stiff peaks, fold them into the pumpkin mixture.
- Spoon the light, fluffy batter into your waffle maker and follow directions for your particular appliance.