I’m officially in love with anything pumpkin flavored, though I admit I’ve only recently started cooking with pumpkin … and I’ve been missing out. Luckily, that dry spell is over. This recipe is great for the waffle maker. Most vegan pancakes tend to be dense and the waffle maker gives it a bit more of a fluffy texture. I left out baking powder on purpose from the recipe because you can make them taste great without it. Add any fruit or maple syrup that you have on hand as a topping. Recipe and photo by Sophia Dubrovsky from Plant Based Made Easy.
Makes: 6 to 8 waffles
- 2 flax eggs (see note)
- 1 1/2 cup whole wheat or whole wheat pastry flour
- 3 tablespoons turbinado or other cane sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder, optional (this gives a fluffier texture)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup pumpkin puree
- 1 1/2 cup plus 2 tablespoons non-dairy milk
Combine flour, salt, sugar and spices in a bowl. Mix well.
Add flax eggs, pumpkin puree and non-dairy milk. Mix well.
Cook in small batches in waffle maker.
To make flax “egg” mix 2 tablespoons flaxseed with 6 tablespoons water. Stir together and let the mixture stand for 10 minutes.
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- Here are more Vegan Breakfast Recipes.