These gluten-free vegan pumpkin waffles are made with oat flour and maple syrup for the perfect fall breakfast.
Waffles on a crisp October morning are the ultimate in comfort food. Add pure pumpkin puree and a trio of cozy spices and you're in for a real treat. These gluten-free vegan pumpkin waffles are a lovely breakfast or brunch option, served with sauteed apples or persimmons when they come in season. Maple syrup in the batter and poured atop fresh waffles is essential.
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Why You'll Love this Recipe
- Full of pumpkin flavor. Loads of pure pumpkin puree flavor these waffles along with cinnamon, ginger, and cardamom.
- Healthy. Gluten-free oat flour, pumpkin, and flax seeds are a powerhouse of nutrition. Read more about gluten-free flours.
- Perfect for a fall brunch. Serve these for a special occasion -- although, you don't need to! But I love these as part of a brunch spread that's accompanied by, of course, lots of hot coffee and fall sunshine.
Ingredients You'll Need
- Flax seeds
- Oat flour
- Almond milk: Use unsweetened almond milk
- Maple syrup
- Pumpkin puree
- Coconut oil
- Baking powder
- Ground spices: Cinnamon, ginger, and cardamom
Tip: Cook waffles slightly longer than you usually would to make sure they are cooked through.
Substitutions
- Oat flour - swap sorghum flour, or do an equal mix of almond and sorghum flours.
- Coconut oil - use your favorite oil.
- Almond milk - use your favorite non-dairy milk of choice.
- Flax eggs - you can use 2 large eggs in place of the flax eggs.
Storage
To store, place waffles in a sealed plastic bag with a piece of parchment paper in between each waffle. Remove as much air as possible and store in the fridge for 5 days. Waffles may also be frozen for 3 months. To serve, reheat in your toaster or toaster oven.
FAQ
Vegan waffles are just like regular waffles, with basic staples of baking powder and flour. But you'll use plant-based milk, an egg substitute, and oil or vegan butter.
Yes, especially if you're making gluten-free waffles. The rest allows the waffle batter to hydrate the gluten-free flours so you'll have a better texture when cooked.
Using oil rather than butter helps keep waffles lighter and more crisp, which is especially appreciated when you're making gluten-free waffles.
Gluten-Free Vegan Pumpkin Waffles
Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup pure pumpkin
- 1 ½ cups unsweetened almond milk
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 2 cups/240 g gluten-free oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
Instructions
- In a medium bowl, whisk the flax seeds into the water and let stand for 10 minutes.
- When flax has congealed a bit, whisk in the pumpkin, almond milk, maple syrup, and coconut oil.
- In a large bowl, whisk together the oat flour, baking powder, cinnamon, ginger, and cardamom.
- Mix the wet ingredients into the dry to form a thick batter. Let rest for 10 minutes.
- Heat your waffle iron to its highest setting.
- Scoop ¼ cup batter per waffle and cook until waffle becomes crisp. Note that it will take a little bit longer.
- Waffles may be stored in the fridge for 5 days.
Helen SPiridakis says
Nice photos and nice post.....always a pleasure to read your blog!