These spiced pumpkin waffles are always a big hit at home with both adults and kids. They are lightly sweetened with maple syrup.
You can serve them for brunch (with some vegetarian/vegan sausages), breakfast or mid-afternoon snack (topped with fruits).
I used my new No Mess Waffle Maker by Heston Blumenthal courtesy of Sage Appliances. I love it! It has 7 settings so everyone in the family can get his or her own perfectly crisped waffle. Plus the wrap-around overflow ring catches up any excess batter.
Spiced Pumpkin Waffles [vegan]
- 2 mixing bowls
- waffle maker
- 500 g pumpkin – peeled and deseeded
- 250 g wholemeal spelt flour
- 3 Tbsp coconut oil + extra for greasing waffle maker
- 2 Tbsp ground chia seeds
- 5 Tbsp maple syrup + extra to serve
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp all spice
- 500 ml almond milk
- 3 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp apple cider vinegar
- Heat some water in a saucepan.
- Make the chia eggs by mixing in a bowl 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside.
- When the water in the saucepan is boiling, add the pumpkin cut into small chunks. Cook for 5-10 minutes until soft. Drain well.
- Mash the drained pumpkin into a bowl (removing excess water) and set aside.
- Melt the coconut oil in a pan.
- Place the spelt flour, salt, ginger, cinnamon, allspice, nutmeg and baking powder in the bowl of a food processor. Blend well.
- Mix the pumpkin mash with melted coconut oil. maple syrup, cider vinegar and chia eggs.
- Pre-heat the waffle maker brushed with coconut oil.
- In 2 batches, add the pumpkin mixture to the flour mix (alternating with the milk to make sure there are no lumps).
- Pour the waffle batter one ladle at a time into the waffle maker. Cook each waffle for 3-4 minutes until golden and crispy.
- Serve hot with maple syrup. Don’t forget to oil the waffle maker with coconut oil between each waffle.
I cannot wait to see your posts!