Pumpkin Waffles
Who doesn't love pumpkin anything around this time of year?! It's true they are exceptionally joyful in the warmer months but feel free to make these vegan Pumpkin Waffles ANYTIME!
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Servings: 8 waffles
Equipment
- waffle iron
Ingredients
- ½ cup buckwheat flour
- ½ cup oat flour
- ¼ cup brown rice flour
- ¼ cup tapioca flour
- 1 tsp baking powder `
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- ½ tsp salt
- 1 flax egg
- ¼ cup pumpkin purée
- ¾ cup dairy free milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- ¼ cup coconut sugar
Instructions
- Preheat waffle iron. Spray with nonstick spray.
- Prepare flax egg by whisking 1 tbsp ground flax and 3 tbsp warm water.
- In a large glass measuring cup whisk milk, apple cider vinegar, pumpkin and vanilla. Whisk in sugar and set aside.
- Whisk dry ingredients into a separate bowl. Add dry to wet and gently mix. Fold in flax egg. Let batter rest while the iron preheats. Preheat the oven to 250d and place a wire cooling rack over a baking sheet. Place it into the preheating oven.
- Once waffles are cooked. Place in a preheated oven and continue cooking waffles.
- Serve with maple syrup, vegan butter and syrup!
Nutrition
Serving: 1waffle | Calories: 125kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 223mg | Potassium: 147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.