Oct 10, 20211 min
Are you in need of the perfect autumn weekend breakfast? You NEED to try this recipe! I took my favorite Classic Vegan Waffle Recipe added some spices and pumpkin and a bit of cornmeal for crunch. They came out fluffy on the inside with a nice crunchy outside and just the right amount of spice. I served them with some of Kite Hill's Pumpkin Pie Cream Cheese which is basically liquid gold at this point in my household and a side of my Tofu Scramble. If you don't have access to that just top with some Earth Balance, Miyokos, or regular butter and maple syrup of course. You can make these for the whole family for brunch or can prep them and put them in the freezer and add to the toaster as you need them.
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Time: 30-40 minutes (depending on waffle iron)
Yield: 8 square waffles or 6 large round waffles
Ingredients:
1 15 ounce can of pureed pumpkin
1/4 cup melted coconut oil or olive oil
1 cup oat milk or almond milk
1 cup soy milk
1 tsp vanilla extract
1/4 cup brown sugar
1 cup spelt flour
1 cup oat flour
1/4 cup cornmeal
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin pie spice
Directions:
Preheat waffle iron.
Combine pumpkin, oil, milks, vanilla, and sugar in a large bowl, mix till well combined.
In a separate bowl combine dry ingredients.
Add dry to wet and stir till just combined, do not over mix!
Follow cooking instructions on your waffle iron.
Top with slivered almond, Kite Hill Foods Pumpkin Cream Cheese and maple syrup!
Enjoy :)