I thought I would make a special breakfast this morning because this afternoon I am heading to San Francisco for the 4th annual FoodBuzz Blogger Festival! I wanted to go last year but I was in Hawaii and couldn’t miss school. Now I live in the Silicon Valley so I can attend!
One of Michael’s favorite breakfasts in waffles. And he likes my homemade ones better than frozen ones. Michael was very sweet last weekend and took me to the Half Moon Bay Pumpkin Festival (see my other blog for a review) and afterwards took me to Bob’s Pumpkin Patch.
He bought me a huge pumpkin that I craved as soon as we got home (see my post from last year on how to crave a pumpkin). There were big chunks left over so I decided to save them. I roasted them, mashed them, and added it to my normal waffle recipe.
1/4 cup mashed pumpkin (I roasted and mashed my own, but canned is fine)
1 cup Bisquick
1/2 cup soy milk
1/4 cup apple sauce
2 tsp cinnamon
1 tsp agave
If you want to roast your own pumpkin pieces, I suggest 450 degrees wrapped in foil for 25 minutes.
Pre-heat your waffle iron and spray with cooking spray.
In a large bowl, mix together everything until combined. A few lumps are okay.
Pour half the batter into the waffle iron. Cooking according to the directions for your iron.
Once it’s all golden and crispy, and remove and top as desired. I just did syrup (check to make sure your syrup is high fructose corn syrup free!).
My next post will be all about the fun I had at the Festival!