Do you have a weekend staple breakfast — that recipe that everyone requests on Saturday morning? In our house it’s waffles. The resident 5-year-old is a waffle fanatic. Who could blame her? Waffles are magical crispy pillowy bites of amazingness. If I didn’t make them myself, I’d swear only pink unicorns with rainbow laser beam eyes could make such greatness. Even when I was a kid I loved waffles. My parents didn’t cook often and we certainly didn’t have a waffle maker so every Saturday morning, I’d sneak over to my neighbor’s house in my pjs for the best Belgian waffles I have ever had in my life. That reminds me, I’ve got to get that recipe from them (coincidently my old neighbor is best friend’s mom…Bev, I need that waffle recipe!).
These days, when we’re not indulging on Belgian waffles, we’re cooking up a more healthy and whole breakfast treat. My daughter and I created a recipe awhile back and have been perfecting it until we could get the right waffle combination; crispy, airy, soft, and flavorful, while still being nutritious. Thus, the Whole Wheat Pumpkin Seed Waffle with Blueberry Thyme Compote was born.
Packed with whole wheat and pumpkin seeds with a touch of coconut oil and honey, these flavorful waffles are the perfect weekend breakfast with a nutritious boost. They’re also great to freeze and pop in the toaster oven for a quick weekday breakfast!
Sad news is, that this weekend I will not be able to make them for the fam because as we speak, I’m flying to Alaska! I’m fishing for Copper River Salmon and hopefully will bring some home. Check out what craziness I get into as I will be posting my adventures on instagram starting Tuesday, July 15. Cheers!
Packed with whole wheat and pumpkin seeds with a touch of coconut oil and honey, these flavorful waffles are the perfect weekend breakfast with a nutritious boost.
blueberry thyme compote
- 1 cup organic blueberries, fresh or frozen
- 1/2 cup water
- 3 tablespoons Turbinado (raw) sugar*
- 3 sprigs fresh thyme
whole wheat pumpkin seed waffles
- 1 1/2 cups whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup raw pumpkin seeds
- 1/4 cup ground flax seeds, optional
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk or milk
- 2 eggs
- 1/3 cup coconut oil, melted
- 1/4 cup honey
- 1 teaspoon vanilla paste or extract
- In a saucepan, combine blueberries, water, sugar, and thyme. Bring to a boil and reduce heat to a simmer (medium-low heat). Simmer for 10 to 15 minutes until the compote has reduced by half and is syrupy. Remove from heat.
- Preheat waffle maker.
- In a large bowl, combine flours, seeds, baking powder, and salt.
- In another bowl, whisk to combine buttermilk, eggs, oil, honey, and vanilla paste. Pour into dry ingredients and stir until just incorporated.
- Make waffles according to your waffle maker's instructions.
- Serve with blueberry thyme compote and garnish with additional pumpkin seeds, if desired
by Meredith Steele
- *granulated sugar or honey can be substituted
- If needed, keep waffles warm in a 225°F oven until ready to serve.