Vegan Pumpkin Spice Waffles
When I do recipe experiments, they don't always turn out perfect. In fact sometimes they are fantastic flops. Like when I tried to make pumpkin waffles about a month ago. I was all excited to make them, and the batter looked good and all but turned out that it was way to sticky and it ended up just getting all stuck to the inside of my waffle iron and burning, and I had to throw the waffle batter and waffle maker away because it was so bad I couldn't clean it. I was so sad. I hate throwing things away and I hate when recipes don't work out. But I am not one to give up if something goes wrong the first time, so I decided to try making them again this week since I had some leftover pumpkin from another recipe. I think what happened last time is I was trying to make half the recipe (I often do this because I am only one person so I don't want a giant batch if I am the only one eating them) but I forgot to use half the coconut milk and pumpkin so it was too wet. It happens, sometimes I am just having one of those days where I get distracted and I measure wrong. So never feel bad if you accidentally do the same, it happens.
So this time I was sure to read my recipe carefully and it turned out perfect! I had to use my snowflake waffle maker though, because my other one had to get thrown out, but oh well. It was kind of appropriate since it snowed here in Minnesota the day I made the waffles. These are pretty easy to make, you just whisk together the ingredients, make them and voila! Delicious waffles! None of that whipping the egg whites and folding them in stuff that I used to have to do before I went vegan and wanted fluffy waffles. I made sure these had plenty of spice because I wanted them to be aromatic and smell like pumpkin pie!
These are the perfect Fall treat for a brunch, topped off with maple syrup and pecans, or maybe if you are feeling dessert like some coconut whipped cream or ice cream. I wouldn't limit them to brunch though, when I was little my Mom used to make waffles and pancakes for dinner and I thought it was awesome that I got to have something that tasted like dessert for dinner. Honestly when I make them now as an adult it is almost always in the evening because that is when I have the most time. Also, I like to freeze them if I have extra and just pop them in the toaster! The next time you have some leftover pumpkin I hope you give these a try!
Vegan Pumpkin Spice Waffles
makes 12 regular sized waffles
- 2 cups gluten free all purpose flour
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 3 Tbsp ground flax seed, whisked together with 1/2 cup plus 1 Tbsp filtered water (and allowed to sit 15 min. before using)
- 2 Tbsp melted coconut oil
- 1 cup full fat coconut milk
- 1 cup pumpkin puree
- Whisk together the flour, sugar, baking soda, baking powder, sea salt and spices in a large bowl.
- Then whisk the flax mixture, coconut oil, coconut milk and pumpkin until smooth.
- Oil, and pre-heat waffle iron. Once it is heated, pour about 3/4 cup batter onto the iron (or until the iron is just covered but not so much that it will ooze out) and close it. Cook according to waffle iron package directions. Remove from the waffle maker and keep warm in an oven at low heat (150F degrees).
- Serve with topped with whatever suits you!