Pumpkin Waffles: Dairy and Gluten Free
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Vegan and Gluten Free Pumpkin Waffles
  • 1¾ cup almond milk (can use low-fat coconut milk)
  • 1½ cup apple cider
  • 2 tbsp maple syrup
  • 455 g of oat flour (equals 3½ cups of oats or 3 cups of regular flour)
  • 1 cup pumpkin puree (or apple sauce for non-pumpkin version)
  • 1 t/2 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp ground flaxseed/meal
  • ½ tsp kosher/sea salt
  • 2 tbsp baking powder
  • 1 tsp vanilla
  • Apple Topping:
  • 4 apples, preferably tart like a Crispin or Granny Smith
  • Dash of nutmeg, about ⅛ tsp
  • 1 tsp cinnamon
  • Apple cider just to coat bottom of pan
  • *optional-1 tbsp of maple syrup (if desired a slightly sweeter topping)
  1. Blending oats in a high speed blender like a Vitamix
  2. Mix liquid ingredients together and pour into blender, we use a Vitamix.
  3. Add remaining dry ingredients and blend, first on low, and then gradually high.
  4. Let batter rest and make the apple topping
  5. Peel and core apples, and cut into bite-sized pieces
  6. Add apple to sauté pan and add just enough cider to coat bottom of pan. Using the juice allows you a flavorful liquid to sauté in but to so much that you create an apple sauce. If you want more juice for your topping, simply add more to create a syrup. Add in nutmeg and cinnamon. Sauté until apples soften and become fragrant, but not too mushy. Set aside.
  7. Heat waffle iron to proper temp, and pour batter in to fill the waffle iron
  8. Serve waffles topped with apples and if desired, pomegranates.
  9. They also go well with our Garden Fresh Tofu Scramble
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/main-dishes/pumpkin-waffles-dairy-and-gluten-free/