Thanksgiving Breakfast or Just a Fall Treat

Eating more meatless meals helps out the environment more than you might think. After all, it takes a lot of water and grain feed (which also requires water to grow) to bring meat to the market. We won’t talk about all those livestock farts, but they’re actually a greenhouse gas problem!

That said, start Thanksgiving off on a green foot by enjoying a nice meat-free breakfast — Pumpkin Ginger Waffles. You can make this recipe even more green by choosing organic ingredients like eggs, milk and flour.

This recipe is courtesy of Casa Laguna Inn & Spa in Laguna Beach, California and BnBFinder.com.

• 4 ½ cups all-purpose flour
• 1 ½ cups cornstarch
• 3 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 3 teaspoons salt
• 4 cups milk
• 2 cups buttermilk
• 2 cups vegetable oil
• 6 eggs
• 9 teaspoons sugar
• 4 ½ teaspoons vanilla extract
• 2 cups canned pumpkin
• 2 tablespoons candied ginger

How to Make Pumpkin Ginger Waffles

1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda and salt; mix well.
2. Add the milk, vegetable oil, egg, sugar, pumpkin, candied ginger, and vanilla. Combine.
3. Let the batter sit for 30 minutes.
4. Preheat a waffle iron.
5. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily.
6. Follow the directions on your waffle iron to cook the waffles.
7. Serve immediately with fruit garnish, butter and syrup with pecans.

(Image & Recipe via BnBFinder. Used with permission.)