Butternut Almond Butter Waffles

BREAKFAST FOR DINNER!!! These butternut squash waffles with almond butter (in the batter!) are perfect for #OrangeWeek. It’s getting cooler in the mornings (low 50s), but wow it’s been so hot… 92+ this week. Some day in the nearish future it will be fall though, and you’ll want all the cozy pumpkin, butternut, and apple cider recipes.

On this cute lil’ breakfast plate:
🧡 Butternut Waffles (recipe link in bio)
🧡 @freshbellies freeze-dried mango
🧡 @silk vanilla almondmilk yogurt

🌈 And how fun is that rainbow background, above?!?!?

These waffles are perfect for making ahead of time and freezing. Then just pop them in the toaster on those busy school mornings to heat them up!

Butternut Almond Butter Waffles

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Equipment

• Dash mini waffle maker, or waffle maker of choice

Ingredients

  

• 2/3 cup canned butternut squash
• 1/3 cup maple almond butter or nut butter of choice
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 2 flax eggs* or sub regular eggs
• 1/2 Tbsp apple cider vinegar
• 1 Tbsp maple syrup optional
• 1 cup unsweetened almondmilk or milk of choice
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

 

• Make your flax eggs (instructions above). Refrigerate for 15 min.
• In a large mixing bowl, combine the butternut squash, almond butter, almondmilk, spices, flax eggs, and apple cider vinegar. Use a fork or whisk to combine until smooth.
• In a separate bowl, whisk together flour, baking powder, and baking soda. Then stir the dry mixture into the wet mixture.
• Heat your waffle iron per owner instructions. Lightly spray cooking spray into iron and then add enough batter to the iron to make waffles. Every few waffles, be sure to re-spray your waffle iron as necessary.
• Serve warm with maple syrup or vanilla yogurt.

Notes

*2 flax eggs = 2 tbsp of flax mixed with 6 tbsp of warm water, then refrigerated for 15 minutes