Vegan Pumpkin Waffles
Warm, crisp, and spiced just right, these Vegan Pumpkin Waffles are an easy plant-based breakfast perfect for cozy morning or autumn gatherings.
Servings 4
Calories 520kcal
Equipment
- Waffle maker
- Hand whisk , or electric mixer
Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups oat milk
- 15 ounces pumpkin puree
- ¼ cup coconut oil
- ¼ cup organic pure cane sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- In a large bowl add the pumpkin puree, oat milk, coconut oil and sugar. Using a hand whisk, mix until well combined. Set aside.
- In another medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients
- Heat the waffle iron to medium high heat and spray with non-stick spray.
- Add ⅓ cup batter to the iron. Let it cook for about 3-4 minutes, or until indicator light turns off..
- Repeat until all waffle batter has been cooked.
- Serve with your favorite toppings.
Nutrition
Calories: 520kcal | Carbohydrates: 88g | Protein: 10g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 347mg | Potassium: 557mg | Fiber: 6g | Sugar: 26g | Vitamin A: 16.792IU | Vitamin C: 4mg | Calcium: 300mg | Iron: 6mg | Net Carbohydrates: 82g
