Pumpkin Spice Waffles
These tender and sweet pumpkin spice waffles are bursting with autumn flavors and a hint of coffee. Made in just one bowl and ready in 30 minutes, they're perfect for a quick breakfast or a delightful weekend treat. They also freeze and reheat beautifully.
Instructions
- 1
Prepare flax egg by combining flaxseed meal (1 tbsp) and water (2.5 tbsp) in a large bowl. Let it rest for minutes (5).
- 2
To the flax egg mixture, add pumpkin puree (0.25 cup), coconut oil (1 tbsp), brown sugar (0.25 cup), baking powder (1 tsp), pumpkin pie spice (1 tsp). Whisk until combined. Then, add almond milk (0.5 cup) and very strong brewed coffee (0.33 cup) and stir once more.
- 3
Lastly, add spelt flour (1.25 cups) and stir until just combined. Let the batter rest for minutes (5) while preheating your waffle iron.
- 4
Once preheated, generously spray the waffle iron with non-stick cooking spray. Spoon about cup (0.5) of the batter onto the center of the iron and cook according to your machine’s instructions (set to the darkest setting for extra crispiness).
- 5
Once cooked, remove the waffle and place it on a cooling rack to crisp up. Serve warm with [vegan butter] and [maple syrup]. Optionally, mix maple syrup with a bit of strong coffee or espresso for an extra treat.
Nutrition Facts
Per portion
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