I got 3 words for you. Treat yo self. Have a bad day? Treat yo self! Want a mimosa? Treat yo self! It’s the best day of the year! Treat yo self 2015 (ya gotta sing that part). Just get jammed? Treat yo self! Want some waffles? Treat yo self!But seriously, treat yourself to these waffles. Because this…
…and because they are the best flipping amazing awesome-sauce waffles I have ever made. Too much? Knope
Ha! Get it?
This recipe was inspired by my cousin’s daily pancake habit, which I adapted here with these sweet potato rosemary pancakes. But sometimes pancakes don’t deliver the crunch like a good waffle does. And sometimes a Sunday morning warrants some delicious crispy crunchy waffles. So to add some extra pizazz (cue jazz hands here) and to get all seasonal, why not add in some pumpkin? Pumpkin pie waffles for breakfast? Just why not? So go ahead on this gorgeous October day and treat yourself to some healthy vegan waffles.
Vegan pumpkin pie waffles
2 c. oat flour* (gf certified for gluten allergy)
2 tsp. baking powder
1 tbsp. cinnamon
1 1/2 tsp. all spice or 1/2 tsp. ginger +1/2 tsp. nutmeg+1/2 tsp. clove
1/2 tsp. salt
1 c. pureed pumpkin
1 c. unsweetened non-dairy milk
2 flax eggs (2 tbsp. flax meal + 6 tbsp. warm water)
2 tbsp. melted coconut oil
2 tbsp. unsweetened apple butter
1 tsp. vanilla
Toppings: coconut whip, cacao nibs (trust me on this), homemade almond butter, banana, walnuts, pumpkin seeds
*I grind my oats in a blender to make oat flour.
Turn on waffle iron and set to preferred setting. (I love mine crispy) Coat iron with cooking oil. In a large bowl, combine all dry ingredients and mix together. In another bowl, combine all wet ingredients and mix well. Add the wet ingredients to the dry ingredients and combine. Pour enough mixture onto the waffle iron and spread around to make even. Wait for your waffle iron to tell you when they are ready to eat. Top with some coconut whip, cinnamon, cacao nibs. Serve or freeze for later eating.