Low Sodium Vegan Pumpkin Waffles

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the batter

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp packed brown sugar
1 cup pumpkin purée
1 cup plant-based milk
3 tbsp coconut oil, melted
1 tsp vanilla extract

For serving

maple syrup, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and brown sugar in a large bowl until evenly combined.

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