How to make:
Vegan Oatmeal Pumpkin Waffles (gluten-free)
Perfect for weekday breakfasts or weekend brunch, these wholesome Vegan Oatmeal Pumpkin Pancakes will be on repeat this fall & winter! (gluten-free)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Author:
Yield:
3 waffles 1x
Rating:
Ingredients
- 1 tablespoons ground flax
- 1/2 cup Silk Unsweetened Vanilla Almondmilk
- 1 teaspoon apple cider vinegar
- 1 1/2 cups oat flour*
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3/4 cup pumpkin puree
- 1 tablespoons molasses, plus more for topping
- Toppings: maple syrup, banana slices, pecans, coconut yogurt
Instructions
- Preheat a waffle iron. Lightly grease with cooking spray.
- In a small bowl, add ground flax and 2.5 tablespoons water. Stir; let sit for 5 minutes to make a flax egg.
- In another small bowl, add Silk Almondmilk and apple cider vinegar; stir. Let sit for 5 minutes.
- In a medium bowl, add oat flour, baking powder, cinnamon, baking soda, cloves, allspice and nutmeg. Stir to combine.
- Add flax egg, Almondmilk, pumpkin and molasses. Stir until all ingredients are combined throughly, but don’t overmix. Let the batter sit for 5 minutes.
- Scoop 1/3 of the batter into the center of the waffle iron; close and let cook for 5-7 minutes each, until cooked through and crispy on the outside.
- Top with a drizzle of molasses or maple syrup and whatever other toppings you want.
Notes
*To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.