Vegan Pumpkin Cornbread Waffles
Ingredients
The batter
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
3
Tbsp
dairy-free butter
-
1 – 1 ½
cups
unsweetened almond milk
-
½
cup
pumpkin purée
-
2
Tbsp
brown sugar
-
1
tsp
pumpkin pie spice
-
1
cup
vegan cornbread mix
-
¼
cup
unbleached all-purpose or whole-wheat pastry flour
For serving
-
to taste
dairy-free butter
-
to taste
maple syrup
Instructions
- Prepare the flax egg by mixing flaxseed meal and water in a bowl and let it sit for 5 minutes.
- Add melted dairy-free butter, almond milk, pumpkin purée, brown sugar, and pumpkin pie spice to the bowl and whisk together.
- Incorporate the cornbread mix and flour, whisking until just combined. Let the batter rest for 5 minutes.
- Preheat the waffle iron and adjust the batter consistency with more milk or flour if needed.
- Spray the waffle iron with non-stick spray and pour the batter onto the griddle according to the manufacturer's instructions.
- Cook until golden brown and serve warm with dairy-free butter and maple syrup.
Nutrition Facts (estimated)
Servings
4 waffles
Calories
274
Total fat
8g
Total carbohydrates
46g
Total protein
4.4g
Sodium
0mg
Cholesterol
0mg
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