Ingredients
Scale
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup cottage cheese
- 2 large eggs
- ½ cup pumpkin puree
- 2 tablespoons melted butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 0–¼ cup milk, only as needed
Instructions
- Preheat your waffle iron.
- Add the rolled oats to a blender and blend until they reach a fine, flour-like consistency. Transfer the oat flour to a mixing bowl.
- Add the cottage cheese, eggs, pumpkin puree, melted butter, maple syrup, and vanilla to the blender. Blend until completely smooth.
- Pour the blended pumpkin mixture into the bowl with the oat flour. Add the all-purpose flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- Stir just until everything is combined.
- Let the batter rest for about 5 minutes. The oats will absorb some of the moisture and the batter will thicken.
- Check the consistency before adding any milk. The batter should be thick but still easy to scoop and spread. If it feels too thick, stir in milk ¼ cup at a time as needed.
- Lightly grease the waffle iron and add the appropriate amount of batter for your machine.
- Cook until the waffles are deeply golden and crisp around the edges. Because pumpkin adds extra moisture, they may need slightly longer than traditional waffles.
- Serve warm with butter, maple syrup, or your favorite fall toppings.