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Butternut Squash Waffles

Kara Lydon
  • minutes
  • Serves 8 to 9

INGREDIENTS

1 1/4 cups

Butternut squash puree

1 1/2 cups

Almond milk

2

Eggs, yolks

1/4 cup

Maple syrup

3 tsp

Baking powder

1 tsp

Pumpkin pie spice

1/2 tsp

Salt

2 cups

Whole wheat flour, white

1/2 cup

Coconut oil