Vegan Pumpkin waffles
These Vegan Pumpkin Waffles are the perfect fall treat, combining pumpkin puree and warm spices with oat milk and coconut oil for a fluffy, plant-based breakfast. Light, flavorful, and dairy-free, these waffles are a delicious way to start your day with a seasonal twist.
Equipment
- 1 Waffle iron
Ingredients
- 1 can (15 oz) pumpkin puree
- 2 1/4 cup all-purpose flour
- 2 cups oat milk
- 1/4 cup organic pure cane sugar
- 1/4 cup coconut oil
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- In a medium bowl, mix together the pumpkin puree, oat milk, coconut oil, and sugar. Whisk until everything is well blended.
- Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl and whisk until the mixture is smooth and fully incorporated.
- Preheat your waffle iron to medium-high heat and lightly coat it with non-stick spray.
- Spoon about 1/3 cup of batter onto the waffle iron. Cook for 3-4 minutes, or until the waffle is golden brown and fully cooked.
- Continue until all the batter has been used.
- Serve the waffles with your favorite toppings.
Notes
Use just enough batter to cover the surface, as overfilling can cause a mess and uneven cooking.
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