A month or so ago I made up a vegan waffle recipe that turned out to be my new favorite. Contrary to my usual way, I actually wrote down the recipe instead of thinking I'd remember it later. I'm so glad that I did because, with a couple of small tweaks, it was exactly what I needed this morning. We have some serious crockpot weather today (cold/rainy), so I needed to start the day with something cozy. It had to be pumpkin waffles. Had. To. Be.

Vegan Pumpkin Maple Waffles

2 tablespoons flax meal (ground flaxseeds)

1/3 cup water

1 1/2 cups non-dairy milk

1/2 cup pumpkin puree

1/4 cup margarine, melted (I prefer Earth Balance)

1/2 teaspoon maple extract

1 tablespoon maple syrup

1 1/2 cup whole wheat flour

1/2 cup all purpose or bread flour

1/2-1 teaspoon pumpkin pie spice

4 teaspoons baking powder

1. Combine the flax meal and water in a small bowl and set aside. Plug in your waffle iron to preheat.
2. Combine flours, pumpkin pie spice, and baking powder in a medium bowl.
3. Add milk, pumpkin, melted margarine, maple extract, and maple syrup to the flax mixture and mix well.
4. Add the wet ingredients to the dry and stir to combine (don't over-mix).

Let the batter sit for a couple of minutes before you begin cooking the waffles. It should be pretty light and fluffy.
You can top these waffles with margarine and maple syrup, powdered sugar, nut butter, whatever makes you happy! Don't forget the hot tea or freshly ground coffee!