Pumpkin Puree (you can use sweet potato or squash puree in its place)
Cream, coconut cream, or yoghurt, pumpkin puree, and pumpkin spice mix to serve.
In a food processor or blender, blitz the oats, flour, salt, baking powder and pumpkin spice until the oats have broken down and set aside
Mix the rest of the ingredients in a separate bowl, then stir the mixes together until combined. Heat a waffle iron and grease well with olive or coconut oil or butter.
Pour the batter into the iron to cook the waffles for 1-2 minutes on either side. Serve the waffles with whipped cream (or coconut cream) or yogurt, more pumpkin puree and pumpkin spice mix.
PUMPKIN SPICE MIX: Is a mix of 5 parts ground cinnamon (ceylon/true cinnamon, not cassia) to 1 part ground allspice, 1 part ground ginger and 1/2 part ground nutmeg. I usually start with 5 tbsp cinammon and work from there, but go to 10 tbsp if I'm going to use it a lot. Once made, it'll keep in an airtight container for 6 months-1 year.