Dairy Free Whole Wheat Butternut Squash Waffles | Kara Lydon

Ingredients

• 2 cups white whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/4 cups butternut squash puree
• 1 1/2 cups almond milk
• 1/4 cup maple syrup
• 1/2 cup coconut oil, melted
• 2 eggs, yolks separated
• Optional toppings: maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds