Apparently its pumpkin season... at least according to trending internet searches and the calendar. However my backyard thermometer tells a different story.
It always happens, doesn't it? The kids go back to school and the mercury rises... a record breaking rise in this case. Southern California has been enduring a heat wave of unimaginable sorts the last few weeks, and even I, the self proclaimed "I love the heat!" girl, have caved. It's hot.
As we live close to the coast here in San Diego and "It doesn't really get that hot here..." we don't have air conditioning. It's never bothered me in the past as I would only have used it a couple of days a year, but this year?? Goodness... I'd have used it consistently for last few weeks. I may or may not actually be guilty of visiting the mall on multiple occasions, sitting in the car longer than I needed to, or peering into the fridge a just little longer than necessary to cool off.
Cooking has either been outside on the grill or something salad-like that doesn't require heating. Breakfast, however, is a different story. I've always fixed a real breakfast before the kids head off to school. - Waffles, pancakes, ebilskivers, frittatas, - Breakfast is a must.
However sophomore year homework has had my girl up later than she has been in past years, and with recent lights out around midnight and an alarm blaring at 6 AM, I'm tired, and my "get up and make breakfast for everyone" motivation is waning.
Enter blender waffles. These guys are a lifesaver when looking to shave a few minutes off the morning routine. Plugging the waffle iron in as I begin to toss ingredients into the blender (we use a Blendtec with the wildside jar), by the time everything is mixed the iron is hot. Waffles pump out every few minutes and within 20 minutes I've got fresh, crispy waffles on the table with an few extras leftover for a waffle pbj for the lunchbox.
Filled with banana, pumpkin, and whole grains, I feel good about the start the kids are getting to their day, and not guilty at all when I happen to slather my own with almond butter and a drizzle of honey.
Pumpkin season? We say that's all year round, but blender waffles are definitely a good thing for back to school.
Vegan Pumpkin-Banana Blender Waffles
Filled with vitamin rich pumpkin and banana, these waffles pack a dose of whole grains and lots of flavor. A good way to start the day, or... slathered with almond butter and honey then folded in half they also make a darn tasty lunch.
1 cup oatmeal
1 cup all-purpose flour
3 Tbs flax meal
1 Tbs coconut sugar (or brown sugar)
2 tsp baking powder
1 tsp cinnamon
pinch of salt
1 small banana
1 cup almond milk (we use unsweetened vanilla almond)
3/4 cup water
1/3 cup canned pumpkin
1 Tbs Chia (optional)
Cooking spray (we like Trader Joe's Coconut Spray)
Pour batter onto the waffle iron and process according to your waffle maker's directions.
Makes 7-8 waffles in our trusty Cuisinart Round Classic Waffle Maker
Liv Life Note: Waffles will come out crisp, but will soften quickly.
Liv Life Note 2: Make too many waffles? Don't toss them! Wrap individually in plastic wrap and freeze for busing mornings. Simply remove from freezer and pop in the toaster.
Liv Life Note 3: This post contains an Amazon Affiliate link... Liv Life thanks you for your support!