Name: Pumpkin Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1½ cups almond milk (at room temperature); 1½ tablespoons apple cider vinegar; 2 cups loose-packed spelt flour (or white/wheat mix); 2½ teaspoons baking powder; 2 tablespoons ground flaxseed meal; 2 teaspoons cinnamon; ½ teaspoon nutmeg; ½ teaspoon sea salt; ½ cup pumpkin puree; ¼ cup melted coconut oil; 2 tablespoons maple syrup (plus more for serving); 1 teaspoon pure vanilla extract

Pumpkin Waffles

This pumpkin waffle recipe is our favorite fall breakfast! If you have any leftovers, store them in the freezer for quick breakfasts throughout the week.

30 min total 10 min prep 20 min cook 4

Instructions

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1 Preheat a waffle iron.
2 In a medium, mix the almond milk and the apple cider vinegar. Set aside.
3 In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
4 To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
5 Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).