Multi-grain Waffles

Multi-grain Waffles   (click this link for original recipe)

the highlighted areas are amy's additions

I like to make these in bulk then freeze the waffles.

Mix liquid and dry ingredients in separate bowls.

• Liquid Ingredients-
• triple size       Original recipe size
• (3)                1 egg, room temperature
• (4.5c)           1 1/2 cup milk (great with buttermilk or non dairy beverage of choice) (I used powdered milk)
•                     2 Tbsp. orange juice (I forgot to put in)
• (3t)              1 tsp. vanilla extract
• (1/2c, 1T)      3 Tbsp. melted coconut oil  (I forgot to put in)
• (1/4c. 2T)      2 Tbsp. flaxmeal (I put my dry pureed mixture of flax, pumpkin, and sunflower seed in a 1/2c of water or milk and let sit for 10min, it gets thicker)
• (1.5c)      1/2 cup almond meal (I didn't have, so I put in oat bran and cornmeal and peanut/almond butter)
•   ( I added 2 bananas this wasn't  in the original recipe but, just b/c I had them, not necessary)
• 28oz            canned pumpkin
• 
  
• Dry Ingredients-
• (1.5c)      1/2 cup plus 1 Tbsp. white whole wheat flour
• (1.5c)     1/2 cup oat flour (I used oats)
• (1/4c. 2T)    2 Tbsp. muscavado or brown sugar (or coconut sugar, xylitol or honey)
• 1/2t or more   ginger
• (1 T)            dash of cinnamon
• (1/4c. 2T)    2 tsp. baking powder
• (1.5t)      1/2 tsp. sea salt
• 3 scoops of vanilla protein powder

Turned out suprisingly light and airy.  I thought they would be heavy and dense.  We all liked them
I like to top them with plain yogurt, granola, fresh fruit (bananas, pineapple, mandarin oranges) and syrup
I've made this recipe two times and both turned out really excellent. The first time without the canned pumpkin and the second time I added the pumpkin and increased the oat and wheat flour to 2 c each, flax 3/4c and increased other ingredients some.