Pumpkin Spice Oat Waffles
Inspired by techniques from America's Test Kitchen.
Warmly spiced oat waffles made with well-drained pumpkin purée, giving a crisp, firm crust around a tender centre.
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Method
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Equipment
- large bowl
- medium bowl
- whisk
- rimmed baking tray
- kitchen paper
- wire rack
- Belgian waffle iron
- pastry brush
- 240 ml measure
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 477 kcal |
| Protein | 14.5 g |
| Carbohydrate | 61.1 g |
| of which sugars | 17.6 g |
| of which free sugars | 10 g |
| Fat | 20.2 g |
| of which saturates | 3.1 g |
| Fibre | 6 g |
| Salt | 1.64 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Batter
- 215 g oat flour
- 71 g plain flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- 425 g unsweetened pumpkin purée (1 tin)
- 300 ml plain low-fat yoghurt
- 2 large eggs
- 60 ml rapeseed oil, plus more for brushing
- 50 g caster sugar
- 1 tsp grated fresh ginger
- 1
Heat. Set an oven rack in the middle and heat the oven to 93 °C.
- 2
Mix. Whisk 213 g oat flour, 71 g plain flour, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp bicarbonate of soda, ¾ tsp salt, ¼ tsp nutmeg and ¼ tsp cardamom together in a large bowl.
- 3
Drain. Press the 425 g tin of pumpkin purée between layers of kitchen paper on a tray until the paper is soaked, then tip the dried purée into a medium bowl.
- 4
Whisk. Whisk in 300 ml yoghurt, 2 eggs, 60 ml rapeseed oil, 50 g sugar and 1 tsp grated ginger, then whisk this into the flour mixture until smooth.
- 5
Heat. Set a wire rack in the tray in the oven, then heat the waffle iron and brush well with oil.
- 6
Cook. Add a scant 240 ml batter to the iron and cook until deep golden with a crisp, firm outside.
- 7
Serve. Serve at once, or keep warm on the rack in the oven, brushing the iron with oil before each waffle.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
