Recipe Redux – Pumpkin Chai Waffles


This month’s Recipe Redux theme is all about tea and using tea as an inspiration for healthy dishes. I just love Chai and created my own blend back in the winter when I made my Hot Chai Dark Chocolate Mix. Using tea as an inspiration, I whipped up this batch of Pumpkin Chai Waffles. Yes, pumpkin is usually a fall flavor, but I love it year round and canned pumpkin makes it easy to have whenever I have a hankering.


These waffles are great topped with fresh fruit, peanut butter or drizzled with a little maple syrup.

Chai Spices
This is a great blend of chai spices that can be used a variety of ways for an authentic chai flavor.
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground ginger
  1. Mix all of the spices together and store in an airtight container.
  2. Yields 3¾ teaspoons

Pumpkin Chai Waffles
Serves: 6-7 waffles
  • 1½ cups white whole wheat flour
  • ½ cup ground golden flax
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon chai spices
  • 1 cup canned pumpkin
  • 2 eggs
  • 2 cups milk
  • 3 tablespoons brown sugar
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla
  1. Preheat waffle iron.
  2. In a bowl, mix together the dry ingredients, flour through chai spices.
  3. In a separate mixing bowl, mix together the wet ingredients, pumpkin through vanilla.
  4. Mix the wet into the dry, being careful not to overmix the batter.
  5. Scoop batter onto waffle iron and cook according to directions until golden brown. Serve with fresh fruit and a drizzle of maple syrup if desired.


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