The morning after the homecoming dance, I woke up to cool air and the sound of rain. My stomach was growling, and my mind immediately went to waffles. Since it’s fall, I decided to make pumpkin waffles, of course. After around 30 minutes of preparation, the beauty that was the pumpkin waffles sat in front of me. Because there’s always a chance that my vegan endeavors don’t come out as expected, I was nervous. But these waffles did not disappoint–even my non-vegan friend thought they were to die for.

Ingredients

1 tbsp ground flax (can substitute chia seeds)

¾ cups plant milk (almond milk, soy milk,cashew milk, ect.)

1 tsp apple cider vinegar

1 ½ oat flour (blended/grinded oats)

2 tsp baking powder

2 tsp cinnamon

¼ tsp allspice

¼ tsp nutmeg

¾-1 cup pumpkin puree

1 tbsp liquid sweetener

Instructions

Preheat waffle iron and lightly grease with cooking spray.

In a small bowl, add ground flax/chia seeds with 2.5 tablespoons water. Stir, and let sit for five minutes to make a ‘flax/chia egg.’

In another small bowl, add your choice of plant milk and apple cider vinegar. Stir and let sit for five minutes.

In a medium bowl, add dry ingredients and stir to combine.

Add flax egg, plant milk mixture, pumpkin, and sweetener. Stir to combine thoroughly, but don’t overmix. Let the batter sit for five minutes.

Scoop batter into the center of the waffle iron, and let cook for five to seven minutes each, until cooked through and crispy on the outside.

Finish with desired toppings and a drizzle of maple syrup.