Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 to 10 Waffles
Serving Size: 1 to 2 Waffles
Source: Vegan in the Freezer
Ingredients
- 2 cups all purpose flour or Hayley Pomroy's baking mix
- 3 teaspoons baking powder
- 2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 eggs
- 2 cups almond milk
- 1 can (about 15 oz.) Pumpkin Puree that you would use for pumpkin pies
- 1/2 cup brown sugar, packed
- 1 Tablespoon Coconut Oil
Directions
Mix the eggs and set aside.
To a large bowl add the flour, baking powder, cinnamon, ground cloves and salt.
In another bowl add the almond milk, eggs, pumpkin puree, brown sugar and oil.
Mix the eggs in really well.
Pour the liquid mixture into the flour mixture and mix until just blended.
Lightly brush the waffle iron with coconut oil. I have one of these Silicone Brushes and it is wonderful. I put it in the dishwasher and it turns out just like new.
Cook the waffles according to your waffle iron directions. Mine worked with the heat dial on #3 1/2 for about 6 minutes.
Serve hot with maple syrup.
They will keep in the fridge for about 4 days.
To reheat a large amount - put on a baking sheet and crisp up at 350 degrees for about 3 minutes. If your just want a couple - break them in half on their waffle crease and use the toaster.
TO FREEZE:
After they have cooled you may freeze them.
They defrost quickly so it really doesn't take any planning. Reheat the same as above - put on a baking sheet and crisp up at 350 degrees for about 3 minutes. If your just want a couple - break them in half on their waffle crease and use the toaster.
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