Pumpkin Pie Waffles with Maple Whipped Coffee

I’m easing out of summer with this fall themed al fresco brunch – this was actually breakfast by myself and I ate 4 of these waffles!

 

• 1 cup GF all-purpose flour
• 1/4 cup kabocha pumpkin flour from Hearthy Foods
• 1/2 teaspoon of salt
• 1 1/2 teaspoons of baking powder
• 1 tablespoon of maple sugar
• 1 teaspoon of pumpkin pie spice

 

• 1 cup soy milk
• 1 tablespoon fresh lemon juice
• 1 egg
• 1/3 cup olive oil

 

Whisk dry ingredients, whisk wet ingredients, mix wet into dry, spray waffle iron with olive oil, cook on high for about 90 seconds.

 

Whipped Maple Coffee:

Combine 1 tablespoon instant coffee with 1 tablespoon maple sugar and 2 tablespoons of boiling water, mix with beaters for about 5 minutes until foamy, add to cup of warm soy milk or pour over ice and cold milk

Cheers and God Bless!