Gluten-Free Vegan Pumpkin Waffles
Lightly crisp, pumpkin-infused gluten-free and vegan 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.
Nutrition
Serving: 1waffleCalories: 142kcalCarbohydrates: 26gProtein: 5gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 109mgPotassium: 198mgFiber: 5gSugar: 1gVitamin A: 4767IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!