Do you love pumpkin anything, anytime? Me too! So… when this recipe came up in my feeds on FB, and it was freezing outside… I took the opportunity to pull out my waffle maker and stay cozy in my pajamas.
I’ve made this twice since first seeing it. I made these for a late breakfast for my youngest who just visited, and he thought they were a keeper too!— Thank you, Rose over at CheapLazyVegan!
1 cup — pumpkin (or, you can use sweet potato)
1/2 cup— oat flour — Made by processing oats in a coffee/spice grinder
1/2 cup — gluten free flour, (regular if you don’t need to be GF.)
3/4 cup — non-dairy milk
1/2 Tablespoon — vinegar
1 Tablespoon — sugar
1 and 1/2 teaspoons — baking powder
2 tablespoons — applesauce. I left this out
1 cup — blueberries
Maple or agave syrup
Sprinkle of cinnamon and nutmeg if you have them.
In a small mixing bowl, add non-dairy milk and vinegar and stir. You will see it turn into “buttermilk” as it curdles slightly. Set this aside.
In a separate, bigger bowl, add your oat flour, gluten-free flour, sugar, cinnamon, nutmeg, and baking powder together and stir.
Add your pumpkin or sweet potato (and applesauce if you’re using it) and “buttermilk to the dry ingredients. Stir altogether until thick and smooth.
Heat up your griddle, following your griddles instructions.
Add two to two and a half heaping tablespoons of the batter into the waffle maker and allow to cook thoroughly.
When the waffles are done, top with vegan butter, syrup, blueberries and a dusting of powdered sugar.