Description
Delicious and easy-to-make vegan pumpkin waffles, perfect for a wholesome brunch.
Ingredients
Scale
- 1 cup whole wheat flour (or gluten-free flour)
- 1 cup pumpkin puree (canned or homemade)
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons maple syrup (or agave nectar)
- 1 tablespoon coconut oil (melted)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice (or a mix of cinnamon and nutmeg)
- ½ teaspoon salt
- Optional: ½ cup chopped walnuts or pecans for added crunch
Instructions
- In a large mixing bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda, pumpkin spice, and salt. Whisk them together until thoroughly blended.
- In another bowl, mix the wet ingredients: pumpkin puree, almond milk, melted coconut oil, and maple syrup. Whisk these together until smooth.
- Now, pour the wet mixture into the dry ingredients. Gently mix until just combined; be careful not to over-mix.
- Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it to prevent sticking.
- Pour a sufficient amount of batter onto the preheated waffle iron and cook according to your waffle iron’s instructions, usually about 5-7 minutes.
- Carefully remove the waffles and keep them warm in an oven set to low heat while you cook the remaining batter.
- Serve these delicious pumpkin waffles warm, topped with your favorite accompaniments like fresh fruit, yogurt, or maple syrup.
Notes
For lighter waffles, try using a flax egg instead of coconut oil or reducing the syrup. Customize your waffles to fit various dietary needs without sacrificing flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg