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Vegan Pumpkin Waffles
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Vegan Pumpkin Waffles

Ingredients

  • 2 ¼ cups all-purpose flour You can also swap in whole wheat flour for a heartier texture.
  • 2 cups oat milk Any plant-based milk will do, but oat milk makes these extra creamy.
  • 1 can 15 oz pumpkin puree Not pumpkin pie filling! Just the good ol’ plain stuff.
  • ¼ cup coconut oil Melted, so it blends in smoothly.
  • ¼ cup organic pure cane sugar Maple syrup works too if you prefer a more natural sweetener.
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt

Instructions

  • Mix the Wet Ingredients – In a medium-sized bowl, whisk together the pumpkin puree, oat milk, melted coconut oil, and sugar until everything is smooth and combined.
  • Add the Dry Ingredients – To the same bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Stir until the batter is smooth and lump-free.
  • Heat the Waffle Iron – Set it to medium-high heat and spray with non-stick spray (because nothing ruins breakfast like a waffle that won’t let go).
  • Cook the Waffles – Pour about 1/3 cup of batter onto the waffle iron. Close the lid and cook for about 3-4 minutes, or until the waffles are golden brown and crispy.
  • Serve and Enjoy – Stack ‘em high and top with your favorites: maple syrup, chopped nuts, dairy-free whipped cream, or even a sprinkle of cinnamon sugar.