Ideal for a cozy winter morning, these waffles are packed with warm spices and are made even better with the addition of tart pomegranate seeds. Topping adapted from With Food + Love.
Author:Shelley Ludman
Yield:4-5 servings 1x
Category:Breakfast
Ingredients
Scale
Waffles
3/4 cup white flour
1/4 cup spelt flour
1/4 cup + 1 T brown sugar
1/2 T baking powder
1 tsp cinnamon
1 tsp ground ginger
1/4 cup plain greek yogurt
1 egg
1 cup nut milk
2 T molasses
1 T canola or grapeseed oil
Roasted pears
2 pears, halved and cored
1 T coconut oil, melted
3 T maple syrup
1/2 tsp vanilla extract
Topping
seeds from half a pomegranate
extra maple syrup, for serving
Instructions
Start by preparing the roasted pears. Preheat the oven to 375 and line a baking sheet with parchment paper.
Combine the coconut oil, maple syrup and vanilla in a medium size bowl. Slice each pear half into roughly 4 slices and gently toss in the syrup, evenly coating each piece.
Lay the pieces skin side down onto the parchment paper. Roast for 5 minutes. Flip the pieces so the flesh is now facing down, and continue roasting for 10-15 minutes, until softened and lightly browned.
Now, onto the waffles.
Combine, and whisk the dry ingredients in medium size bowl. In a separate bowl, combine the wet ingredients. Pour the wet over the dry, and mix to incorporate, removing any lumps if need be.
Let the batter sit for 5 minutes while the waffle iron heats up. I use about 1/2 cup of batter per waffle.
Serve warm with 3-4 pear slices, a heaping spoon of pomegranate seeds, and a drizzle of maple syrup.