Whole Wheat Pumpkin Spice Waffles

Contributed by: Kay Lee

Yield: 4 Servings

Celebrate autumn with crispy golden pumpkin waffles bursting with fall spice goodness. The almond milk (or any plant-based milk) and vinegar mix substitutes for dairy free buttermilk. Applesauce substitutes for oil often used in traditional pancake and waffle recipes.

Ingredients:

• 1 ¾ cups almond milk
• 1 ½ tablespoons apple cider vinegar
  
• 2 cups whole wheat flour
• 2 tablespoons ground flaxseeds
• 2 ½ teaspoons baking powder
• ¼ teaspoon nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• 2 teaspoons cinnamon
• ¼ teaspoon allspice
• 1/8 teaspoon salt
  
• ½ cup pumpkin puree
• ¼ cup applesauce
• 2 tablespoons maple syrup
• 1 teaspoon pure vanilla extract

Instructions:

• Blend almond milk and apple cider vinegar in medium bowl and set aside for about 10 minutes.
• In large bowl, mix dry ingredients: flour, ground flaxseeds, baking powder, nutmeg, ginger, cloves, cinnamon, allspice, and salt.
• To the medium bowl containing almond milk and vinegar, whisk in pumpkin puree, applesauce, maple syrup, and vanilla extract. Pour wet ingredients into large bowl of dry ingredients and stir until just combined.
• Spray waffle iron well and heat according to waffle maker directions.
• Pour batter and cook until golden brown on both sides, about 5 minutes.
• Serve immediately with optional maple syrup, vegan butter, fruit, or honey.
  
  

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