Vegan pumpkin waffles
These vegan pumpkin waffles are the perfect autumn breakfast or dessert. They're easy to make, crisp on the outside and packed full of spice.
Servings 10
Ingredients
- 100 g oats
- 100 g plain flour
- 2 tsp baking powder
- 2 tbsp ground flax or chia seeds
- 2 tsp ground cinnamon
- 420 ml oat milk or other plant based milk
- 1 tbsp cider vinegar
- 200 g pumpkin purée (half a can)
- 60 ml sunflower oil
Instructions
- Place the oats in a blender and pulse until ground down into a flour-like consistency.
- Add all the other ingredients and pulse until well combined. If you don't have a blender use plain flour instead of oats and whisk well.
- Pre-heat the waffle iron and brush the sides with a little oil.
- Add a large spoonful of batter to the waffle iron and cook for 2-3 minutes until cooked through and crispy on the outside.
- Keep warm in a low oven or serve immediately with coconut yoghurt, fruit and maple syrup.
Notes
These can be cooked in advance and reheated in a toaster - this helps them to stay crisp. They can also be frozen. Allow to cool completely, then freeze with a sheet of baking paper between each one to prevent sticking.