Vegan Pumpkin Waffles
Ingredients
The batter
-
1
cup
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
cinnamon
-
½
teaspoon
pumpkin pie spice
-
⅛
teaspoon
salt
-
1
cup
unsweetened almond milk
-
½
cup
pumpkin puree
-
¼
cup
packed dark brown sugar
-
1
tablespoon
melted coconut oil
-
1
flax egg
(1 tablespoon flaxseed meal + 3 tablespoons warm water)
For cooking
-
2
teaspoons
spray coconut oil (or other cooking spray)
Instructions
- Whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt in a medium bowl.
- Make a well in the center of the dry ingredients.
- In a separate bowl, combine the almond milk, pumpkin puree, brown sugar, melted coconut oil, and flax egg.
- Pour the wet mixture into the well of the dry ingredients and stir until just combined.
- Preheat the waffle iron and coat it with cooking spray.
- Spoon about ⅓ to ½ cup of batter per waffle onto the iron and spread it to the edges.
- Cook according to the waffle iron's instructions until steaming stops.
- Repeat the process until all the batter is used.
- Serve topped with real maple syrup and a pat of vegan butter.
Nutrition Facts (estimated)
Servings
2
Calories
499
Total fat
15g
Total carbohydrates
84g
Total protein
9g
Sodium
325mg
Cholesterol
0mg
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