Hydro Veggies

Hydroponic Produce from Philippines

Pumpkin Waffles

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Pumpkin Waffles

Here is something we have not posted before, veggies for breakfast! It has been proven that eating breakfast is beneficial to your health for many reasons, such as:  feel more energized, less tired, more likely to have good blood sugar levels, among others.[1] To us, having a delicious meal sets you in a good mood, and if that includes our hydroponic veggies, well, what better way to help you start off your day?

The recipe serves 8. Perhaps you do you not have a large family, and therefore, would consider reducing the quantity of ingredients; but we think you might want seconds, or thirds!


2 1/2 cups (288g) all-purpose flour

2 1/4 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp fresh-ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

4 eggs

2 cups buttermilk

1 cup fresh pumpkin purée

57g (1/2 stick) unsalted butter, melted

1/4 cup (55g) packed light brown sugar

1/3 cup (67g) granulated sugar

1 tsp pure vanilla extract

Serves: 8


Sift all the dry ingredients (flour, baking powder, baking soda, spices, and salt). In a large bowl whisk the eggs, buttermilk, and pumpkin purée. Add the brown and granulated sugar; pour the melted butter and vanilla. Stir well. Gradually add the dry ingredient mixture and stir until well blended and smooth.
Coat the waffle iron and cook the batter following the manufacturer’s instructions. Transfer the waffle to a rack to prevent them from getting soggy while preparing the rest. Serve with maple syrup.
Source: Adapted from Smitten Kitchen.

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