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