It’s hard to choose which of my favorite breakfasts to have on a given day. There are too many options. Oatmeal is one of my favorites, but I also love pancakes, steel-cut oats, and French toast. If I had to choose just one thing, aside from my love for pancakes, waffles would be it.
The waffles are a perfect representation of fall: cornbread, pumpkins, maple syrup, and cinnamon. The ingredients and preparation time are minimal, which is just what I like.
Did I mention that they are vegan? I almost forgot to mention that. Pumpkin vegan waffles are the best!
The waffles were moist and tasted just as I had hoped. But what I liked most was that they were crisp, which is often lacking in waffles. Combine the perfect texture with the rich flavor of pumpkin cornbread, and you have a breakfast that is close to perfection.
With each bite, I added a bit of Earth Balance and maple sugar to mine. It’s too good to describe.
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- Use 2 1/2 Tbsp of water to make flax eggs.
- Use avocado oil or three tablespoons of dairy-free butter.
- Unsweetened almond milk* 1 to 1 1/2 cups
- Pumpkin puree, 1/2 cup
- Brown sugar, 2 tbsp
- 1 tsp pumpkin pie spice
- 1 cup vegan cornbread mixture* (such Trader Joe’s // Jiffy does not contain vegan ingredients)
- 1/4 cup all-purpose flour or whole wheat pastry flour, unbleached
FOR SERVING optional
- Dairy-free butter
- Maple syrup
Instructions
- Add flaxseed and water to a large mixing bowl. Mix well. Allow to sit for 5 minutes to achieve an “eggy texture.”
- Add the melted dairy-free oil (or butter) to the same bowl. Then, add the almond milk (starting at the lower amount/ 1 cup, as written in the recipe), pumpkin puree (beginning with a lesser amount/ brown sugar), and pumpkin pie spices, and whisk them together.
- Mix cornbread mix with flour. While preheating the waffle iron, let it rest for five minutes. The batter should not be too thick but still pourable. Add more milk if the batter is too thick. Whisk to combine. If the mixture is too thin, whisk in additional flour.
- Spray the waffle iron lightly with non-stick spray and pour 1/3 cup of batter onto the griddle. (If using a Belgian Waffle Maker, use 2/3-1 cup per waffle.) Close the lid and cook according to the manufacturer’s instructions. (It should take around 3 minutes for Belgian waffles or 5-6 minutes for thin Belgian waffles.)
- Serve hot, topped with dairy-free butter and maple syrup. Vegans can use real butter, honey, or maple syrup.
