1/2cuppumpkin pureeI use freshly made pumpkin puree
Preheat oven to 95 degrees C or 200 degrees F if you are making a stack of waffles you need to keep warm.
Turn on your waffle maker.
Combine the dairy-free milk and apple cider vinegar in a jug or bowl and set aside.
Whisk together the dry ingredients in a large mixing bowl.
When the vegan buttermilk has thickened, whisk in the pumpkin puree, vanilla and olive oil.
Add the wet mixture to the dry ingredients and whisk until combined. Don't overmix, lumps are fine.
Spoon or pour 1/4 to 1/3 cup of the batter in to the waffle iron (depending on the size of your iron) and close the lid. Cook the waffles until golden brown and crisp, around 5 minutes. Transfer the cooked waffles to a wire rack and pop them in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
Serve with vegan ice-cream, maple syrup and crushed granola or fruit.
When cooked gently pass the waffle on its side from hand to hand (like a football) to release additional steam that may make your waffles soggy.