Get the recipe: Whole Grain Pumpkin Waffle Dippers
These freezer-friendly waffle dippers are a fun and delicious way for baby to be able to eat, as well as play with, their breakfast.
Ingredients
Pumpkin Dippers
- 2 cups white whole wheat flour
- 1 tbsp
baking powder
- 2 tsp pumpkin pie spice mix
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup coconut oil melted
- 2 tbsp applesauce
- 1/2 tsp vanilla extract
- 1 1/2 cups milk of choice (cow, almond, soy, coconut, etc)
Dipping Yogurt
- 3/4 cup plain whole-fat yogurt
- 2 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
Instructions
- Heat a waffle iron on medium.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
- In a medium bowl, whisk together the pumpkin puree, eggs, coconut oil, applesauce, vanilla and milk.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. If your batter is too thick, add more milk in 1/4 cup increments until the batter resembles cake batter.
- Pour 1/2 cup of waffle batter onto each waffle mold and cook according to your waffle irons directions.
- To make yogurt dip, mix the yogurt with the maple syrup until well mixed. Spoon into small bowls and sprinkle with pumpkin pie spice mix.
- Let cool slightly, cut into sticks and serve with a small bowl of the yogurt dip, applesauce or maple syrup.
Notes
Age: 9+ months and up
Freezer-Friendly: these waffles are extremely freezer friendly! Simply freeze any leftovers you have and then pop them in the toaster (if left in a full waffle shape) or into the microwave for 30-45 seconds to re-heat.
Calories: 180kcal, Carbohydrates: 16g, Protein: 4.7g, Fat: 11.2g, Saturated Fat: 9.7g, Cholesterol: 33mg, Sodium: 77mg, Potassium: 106mg, Fiber: 2.1g, Sugar: 2.4g, Calcium: 43mg
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