Low FODMAP Vegan Pumpkin Waffles
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteA serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp packed brown sugar
- 1 cup pumpkin purée
Ingredient noteA serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 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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