Vegan Pumpkin Cornbread Waffles
Ingredients
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
1
Tbsp
non-dairy butter
-
1 ¼ to 1 ½
cups
unsweetened plain almond milk
-
½
cup
pumpkin puree
-
¾
tsp
salt
-
¼
tsp
black pepper
-
1 ½
tsp
baking powder
-
¾
cup
yellow cornmeal
-
½
cup
whole wheat pastry or all-purpose flour
-
2
Tbsp
finely chopped chives, green onions, or jalapeño (optional)
Instructions
- Prepare the flax egg by mixing flaxseed meal and water, and let it rest for 5 minutes.
- Add pumpkin puree, salt, pepper, baking powder, and melted butter to the bowl, and whisk until combined.
- Stir in almond milk and mix well.
- Add flour and cornmeal, stirring until just combined; small lumps are okay.
- Fold in chives or green onions and let the batter rest for 5-10 minutes.
- Preheat the waffle iron and spray it with non-stick spray.
- Pour heaping ½ cup of batter onto the griddle and cook according to manufacturer instructions, about 3 minutes.
- Serve warm with your choice of toppings.
Nutrition Facts (estimated)
Servings
5 waffles
Calories
159
Total fat
4g
Total carbohydrates
26g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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