Pumpkin Spice Waffles (Vegan/Gluten-Free)
As we approach the BEST time of year, I often try to see how I can balance out classic comfort food, with healthier alternatives. There are two crucial elements I try to always maintain from a culinary element: flavor and texture. Oftentimes people will not realize they are eating a fortified food dish as long as it’s still flavorful, and not far off from the original texture.
With vegan food, those elements are often harder to achieve. The same goes for gluten-free options. For me, there is no point in eating a gluten-free version of anything in the cherished carb groups, if it takes like cardboard. I’d rather just splurge on the real thing then. So this recipe still keeps that delightfully spongy waffle texture. Not only that, this alternative is higher in fiber, all similar ingredients, so will digest easier without that heavy, full feeling.
These perfectly divine pumpkin waffles are not gluten-free, but vegan. In this recipe, I will show you just one of the many egg alternatives out there for cooking and baking. We’ll kill two birds with one stone by adding pumpkin, as it add authencity to the pumpkin spice recipe, and works as a thickener and egg replacement.
You Will Need:
- 1 cup of Bob’s Red Mills (Gluten-Free) Pancake Mix (or equivalent).
- 1 cup of almond milk
- 1/4 cup of cooked or canned pumpkin (applesauce would also make a good alternative)
- 2 tbsp of pumpkin spice
- 1 tsp of cinnamon
- 1 tsp of vanilla extract
- A pinch of sea salt
Here are some other fun alternatives:
Combine all the dry ingredients first in a large mixing bowl, and then add vanilla, pumpkin, and milk alternative. Whisk firmly until all lumps disappear. Heat up your waffle iron and coat it in avocado, coconut, or olive oil. Follow the instruction on your waffle iron, usually 2-3 minutes is enough to get a toasty golden brown waffle.
- Let your mix sit for 3 minutes, then whisk again. This will make them fluffier.
- Oiling the iron in between each waffle will keep the waffles from sticking.
- Keep early batches warm by them in the oven (set to warm or 275 °F) on a cooking sheet, tucked in tin foil or parchment paper.
Toppings: maple syrup or agave nectar, crushed pecans & walnuts