Pumpkin Whole Wheat Flax Belgium Waffles

Pumpkin Whole Wheat Flax Belgium Waffles: The kids used a microplane to grate whole cinnamon sticks into ground cinnamon. It was hard work! We upgraded these waffles by using coconut oil instead of butter and we combined both whole wheat and flax flour for a richer texture. Quote of the day: "This vanilla smells like a space ship!"


4 large eggs, separated
2 tablespoons sugar
3 tablespoons coconut oil
1 teaspoon vanilla extract
1 ½ cup whole wheat flour
½ cup flax flour
2 teaspoons baking powder
½ teaspoon salt
2 cups milk or soy milk
½ can of pumpkin (you can freeze the remaining pumpkin if you like)
½ tsp. cinnamon
Beat egg yolks and sugar at medium speed with electric mixer until thick and pale. Add melted coconut oil and vanilla, beating until blended. Add pumpkin and cinnamon. Combine flour, baking powder and salt. Add flour mixture and milk to egg mixture, beating until smooth. Beat egg whites until stiff peaks form; fold into batter. Cook in a preheated, oiled Belgian waffle iron until golden.