It’s Fall b*tches! That means pumpkin errythang. Pumpkin spice lattes, pumpkin pie, and these tasty ass vegan pumpkin waffles. I had these alongside my vegan soyrizo chilaquiles, sweet potato hashbrowns, and homemade biscuits & gravy. These waffles were the perfect sweet touch to all that savory-mess, I mean savory-ness breakfast.
And the reason for all the food? I was hungover and needed a fat breakfast with lots and lots of leftovers so I could have breakfast all day. Honestly I had enough breakfast for half the week.
Dress these babies up with some sizurp (maple syrup obv), and vegan butter if you’re feeling like going mf big. The amount produced was around eight to ten waffles which can serve five hungry people as a side, or three to four peeps as a main course. If you have pumpkin spice seasoning, feel free to add a dash of that to the mix as well, it’ll only get better.
They also freeze really well, to reheat you just pop them in a toaster oven for maybe eight minutes or in a toaster until heated through.
- 1 1/2 c flour
- 2 tsp brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1 1/4 c almond milk, or favorite alternative milk
- 1 c canned pumpkin puree
- 2 flax eggs (3 tbsp warm water, 2 tbsp ground flax stirred)
- 1/4 c butter melted
- Plug in your waffle maker because the batter will be ready quick.
- Mix all your dry ingredients in a medium sized bowl.
- Mix all your wet ingredients in a large bowl.
- Stir in the dry ingredients with the wet ingredients until combined and the consistency of pancake batter or honey.
- I scooped two spoonful’s into my mini waffle maker but you can maybe do a 1/3 cup in a normal sized one. Once heated all the way through you can serve immediately with maple syrup and your favorite vegan butter.
- Enjoy 🙂
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