Description
These vegan pumpkin waffles are crispy on the outside, fluffy on the inside and absolutely fantastic!
Ingredients
Scale
- ½ cup cashew milk*
- 1 tbsp lemon juice
- 1 tbsp pumpkin puree
- 1 tsp vanilla extract
- 1 tsp avocado oil
- ½ cup spelt flour
- 1 tsp baking powder
- 1 tsp pumpkin spice**
- 1 tsp coconut sugar
- ¼ tsp kosher salt
Instructions
- Plug in your waffle iron to preheat according to the manufacturer’s instructions.
- In a measuring cup, pour in the cashew milk, lemon juice, pumpkin puree, vanilla extract, and avocado oil. Whisk well and set aside to ‘curdle’ for 5 minutes. This is your vegan “buttermilk” mixture.
- In a mixing bowl, add in the spelt flour, baking powder, pumpkin spice coconut sugar, and salt. Whisk to combine.
- Pour the buttermilk mixture into the dry ingredients and mix to combine using a flexible rubber spatula. The batter should be thick and homogenous.
- Spray the waffle iron with avocado oil spray and spoon in the amount of batter recommended by the manufacturer (my machine uses the entire amount of batter). Cook for at least 6 minutes or until crispy.
- Let the waffle rest for 2 minutes to help steam escape and make the waffle more cakey in texture. Top with vegan butter and honey (or maple syrup) and enjoy!
Notes
*Linking my cashew milk recipe here.
**I like making my own pumpkin spice as opposed to purchasing it from the store. The store-bought version is usually stale and the spices aren’t as potent. Simply combine 3 tbsp ceylon cinnamon, 2 tsp ginger, 1 1/2 tsp nutmeg, 1 tsp allspice and 1/4 tsp black pepper (trust me on this).