Spiced Pumpkin Waffles [vegan]

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]

These spiced pumpkin waffles are great for brunch, breakfast or snack.

5 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Breakfast, Snacks, Vegan Desserts

Cuisine English

Servings 5 waffles

Calories 246 kcal

Equipment

2 mixing bowl

saucepan

waffle maker

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

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Instructions

 

• 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.

Nutrition

Serving: 250gCalories: 246kcalCarbohydrates: 41gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 745mgPotassium: 42mgFiber: 9gSugar: 1gVitamin A: 8IUVitamin C: 1mgCalcium: 306mgIron: 3mg

Find this recipe online:

Spiced Pumpkin Waffles [vegan]

https://theflexitarian.co.uk/recipe-items/spiced-pumpkin-waffles-vegan/

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