A festive and healthy holiday breakfast or brunch dish! These dairy free whole wheat butternut squash waffles are made with whole grains and no refined sugars. Light, fluffy, and deliciously sweet, your family and guests will go nuts for them. I totally went on a butternut squash bender last week. First, the butternut squash banana bread. Now, THESE. WAFFLES.
Maybe it’s because I have a soft spot for the underdog squash. Maybe it’s because I overdid pumpkin earlier this fall. Maybe it’s because I like when my skin is glowing orange from all the squash I’ve been eating (kidding).
But really, bring on the butternut bender. Because there could be worse things. I’ll take a bender full of fiber, vitamins A and C, potassium, magnesium, and antioxidants any day. I also wouldn’t object to these waffles any (every) day either. Steve’s a HUGE waffle fan. So much so that we got a waffle maker last Christmas. And then I made these chai waffles with sautéed pears. This means my kitchen was long overdue for some waffle magic. Enter dairy free whole wheat butternut squash waffles. These could easily be made gluten-free too using all purpose gluten free flour.
I swapped out butter for coconut oil and milk for almond milk. And used maple syrup for the sweetener. Plus, I used pumpkin pie spice (hello cinnamon, nutmeg, ginger and cloves) for those warm and spicy festive flavors we all love this time of year. These waffles turned out to be super light and fluffy, and sweet enough that I didn’t feel like I needed maple syrup. Steve disagreed. He also resembles Elf in terms of his maple syrup consumption (i.e. is there sugar in syrup?! Then YES!)
I enjoyed these waffles with sweet, juicy pomegranate seeds and whipped coconut cream. I then tried them with some chopped pecans with pomegranate seeds and YUM. If you follow me on Instagram, you might have seen that earlier this week for lunch, I made a waffle sandwich with almond butter and pom seeds. No joke. A waffle sandwich.
These waffles are a perfectly healthy holiday brunch for your family and friends. They won’t even know that they contain squash! It can be our little secret.
- 2c white whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/4 cups butternut squash puree
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 1/2 cup coconut oil
- 2 eggs, yolks separated
- Optional toppings: maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds
- In a large mixing bowl, add flour, baking powder, pumpkin pie spice, and salt and whisk to combine.
- In a medium bowl, whisk together squash, almond milk, maple syrup, coconut oil, and egg yolks. Add the wet ingredients into the dry ingredients and stir until just combined.
- In small bowl, using a hand blender or whisk, beat the egg whites until stiff peaks form. Slowly fold the egg whites into the batter, stopping short of mixing them all the way through.
- Pour waffle batter (about 1/2 cup) onto preheated waffle iron and cook according to manufacturer's directions until golden brown.
- Optional: Serve with maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds.
You can buy canned butternut squash puree or make your own puree by cutting a butternut squash in half lengthwise, removing seeds, brushing with olive oil, sprinkling with 1/4 teaspoon pumpkin pie spice, and roasting at 400 degrees F, flesh side up, for 25-35 minutes, or until tender. Then scoop out the flesh of the squash and transfer to a blender or food processor to puree.
Tell me, have you ever tried butternut squash in your waffles before? What are your holiday brunch plans? Check out these recipes for more butternut squash inspired recipes: