Oral Allergy Syndrome Friendly Vegan Pumpkin Waffles
Total time35 min
Prep time10 min
Cook time20 min
5.0(11)
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 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
- 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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