On the weekends, I like to make a hot breakfast for everyone.  I love that we can sit and enjoy and savor the morning and we aren’t rushing out the door for school or dance or whatever.  My daughters love that their daddy is home to eat with and they can talk about how they are going to play all day.  One of our favorite things to eat is waffles.  I’ve taken the recipe and made it a little more fall-like by adding in some pumpkin puree, but it was delightful and hearty and oh so delicious!  The batch makes about 19 waffles.

1 cup Honeyville 6 Grain Rolled Mix
2 cups Water, divided
4 Tbs. Honeyville Powdered Whole Eggs
1/2 cup Canned Pumpkin
1/3 cup Sugar
2 Tb. Vegetable Oil
1/2 cup Honeyville All Purpose Flour
1 and 3/4 cup Honeyville Whole Wheat Flour (I milled my own using Honeyville Hard White Wheat)
2 tsp. Baking Powder
3/4 tsp. Salt
3/4 tsp. Baking Soda
1/2 tsp. Cinnamon
2 cups prepared Honeyville Milk Alternative

Bring 1 and 1/2 cups of water to a boil and add in the 6-Grain.

Take off the heat and let sit for 5 minutes.  In a large bowl add egg powder, remaining 1/2 cup water, pumpkin puree, sugar, vegetable oil and 6 Grain.  Mix together until all combined.

In a separate bowl mix together the remaining dry ingredients: white flour, whole wheat flour, baking powder, salt, baking soda, and cinnamon.

Alternate adding the dry mixture and milk to the 6 Grain mixture, mixing well after each addition.

Using 1/3 cup measuring cup pour batter onto a greased, hot waffle iron. Close lid and cook until done.

Once finished cooking, top waffles with butter, maple syrup, or any of your favorite toppings!

The waffles freeze great and after a quick toast in the toaster they are delicious once more and are perfect for those busy mornings.  The waffles are seriously so good you’ll want them for dinner too…which we have done on occasion as well!

Happy Eating!