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Spiced Pumpkin Waffles [vegan]
These spiced pumpkin waffles are great for brunch, breakfast or snack.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
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