Pumpkin waffles

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

Pumpkin is my go-to ingredient in autumn and I use it in all kinds of delicious, savoury foods as well as sweet dishes such as these waffles. Unlike classic waffles, my waffles require no egg, butter or white flour. And yet they are just as crispy on the outside and soft on the inside. A tasty, simple and quick seasonal idea that your family and friends will love for breakfast or brunch.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 8 pieces

Batter
250 g pumpkin puree
2 dl almond drink
½ dl maple syrup
2 tbsp coconut oil, melted
1 tsp lemon juice
90 g gluten-free wholegrain rolled oats
90 g rice flour
1 tsp baking powder
1 tsp cinnamon
Waffles
a little  coconut oil

How it's done

Batter

Place the pumpkin puree, almond milk, maple syrup, coconut oil and lemon juice in a bowl, stir until smooth. Mix the rolled oats, rice flour, baking powder and cinnamon, mix in.

Waffles

Heat the waffle iron, brush with a little coconut oil. Place approx. 1 tbsp of batter (per waffle) onto the waffle iron, cook the waffles for approx. 3 mins., remove, allow to cool slightly on a rack, serve immediately.

Show complete recipe