Pumpkin Waffles
These delightful pumpkin waffles are packed with autumnal spices, creating the perfect crispy yet fluffy breakfast for a cozy weekend. Made easily in one bowl, they're a quick and flavorful treat perfect for fall mornings.
Instructions
- 1
Preheat your waffle iron.
- 2
In a large bowl, whisk together the canned pumpkin (15 ounces), melted coconut oil (0.25 cup), soy milk (2 cups) and granulated sugar (0.25 cup) until smooth.
- 3
Add the all purpose flour (2.25 cups) to the bowl with the wet ingredients, then sprinkle on top of the flour the baking powder (2 teaspoons), baking soda (0.5 teaspoon), salt (0.5 teaspoon), cinnamon (2 teaspoons), ground ginger (0.5 teaspoon) and ground nutmeg (0.25 teaspoon). Mix with a large spoon until just combined. The batter should be fairly thick. If too runny, add more flour; if too thick, add a little water.
- 4
Spray waffle iron well with oil (unless non-stick). Pour the recommended amount of batter onto hot waffle iron, and cook until golden brown on both sides.
- 5
Serve immediately, or keep in a warm oven (200 degrees F / 93 degrees C) until ready to serve. Top with [vegan whipped cream], [vegan butter], [maple syrup] and anything else you desire!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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