Simple Vegan Pumpkin Waffles
Crispy on the outside, light and fluffy on the inside, these simple vegan pumpkin waffles are deliciously easy and a lovely start to the day. Made with spelt flour, raw sugar, pumpkin and spices.
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Servings: 8 waffles
Calories: 216kcal
Equipment
- waffle iron
Ingredients
Vegan Buttermilk
- 1 and ½ cups / 375ml soy milk
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 cups / 240g white spelt flour or 300g all-purpose flour
- ¼ cup / 35g corn starch
- 3 tablespoon brown sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Other Wet Ingredients
- ½ cup / 125ml pumpkin puree I use freshly made pumpkin puree
- 2 tablespoon olive oil
- 2 teaspoon vanilla extract
Instructions
- 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 ¼ to ⅓ 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.
Notes
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.
Nutrition
Calories: 216kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 251mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2557IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 2mg
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