The perfect fall time breakfast. They are crisp on the outside with a moist and tender inside!
1 c. T.G.I.G.F! Mix
2 t. Aluminum -free Baking Powder
1 T. Brown Sugar
1 T. Granulated Sugar
1/2 t. Cinnamon
1 lg. Egg, beaten
3/4 c. Almond Milk can use cow's, rice, soy or
1/2 c. Organic Canned Pumpkin
1/4 c. Light Olive Oil
1/2 t. Vanilla Extract
In a small bowl combine all dry ingredients, set aside. In a large mixing bowl whisk together, egg, milk, pumpkin, olive oil and vanilla extract. Slowly add dry ingredients to wet ingredients and whisk until fully blended. Allow batter to sit for 5 minutes to thicken. Pour batter onto preheated waffle iron. Store any leftover waffles in a freezer bag and toast or microwave when ready to eat.