Breakfast, Food, Vegan / March 10, 2017

Pumpkin Spice Waffles – Vegan

GUYSSSSSSS! My new waffle maker just came in the mail! I was so excited because this means. Well you guessed it, WAFFLES! The first batch of waffles I made in it were these yummy pumpkin spice waffles.

These waffles are crunchy on the outside while soft and full of warm spices on the inside. This recipe is actually a variation of my sweet potato pie pancake recipe that I will share will you guys VERY soon! Also, another amazing thing about these waffles is the fact that you can freeze them and reheat them later and they taste JUST as good… (if not better, don’t judge me I’ve always been an Eggo waffle kinda gal)…

pumpkin spice waffles

 

Make these for breakfast, brunch, or just to have on hand for the kiddies if you don’t have time to make breakfast everyday and still want them to have something hearty. The whole wheat flour in the batter makes for a super satisfying fill. I hope you all love these waffles as much as I did!

PUMPKIN SPICE WAFFLES

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Yield: 6-8 waffles

Ingredients:

  • 1 cup Whole wheat flour
  • 1 cup AP flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons cinnamon
  • 1 tablespoon ener-g egg replacer or 2 eggs 
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup 100% pumpkin puree
  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar 
  • 1/3 C earth balance or coconut oil, melted
  • 1 teaspoon vanilla extract

Instructions:

  1. Grab a large measuring cup mix together your almond milk and apple cider vinegar and set to the side.
  2. Preheat your waffle iron to your desired waffle preference. I use a Hamilton Beach waffle maker on MAX. (cheap and works GREAT)
  3. In a large bowl sift together your flours, baking powder, soda, sugar, spices, and egg replacer. Make a well in the middle of the flour and pour in your melted butter, almond milk mixture, vanilla extract and pumpkin puree. With a rubber, spatula mix everything until JUST incorporated (when you see the last streak of flour just stop. walk away. let the batter rest)
  4. Lastly, I use 1/2 C of batter per waffle and cook my waffles for 4-6 minutes for a perfect full crispy waffle!
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