The perfect Fall breakfast doesn’t exist…

Pumpkin spice season has officially arrived, and we have a glorious, new breakfast recipe that is bound to become a Fall family favourite. This gluten-free, vegan pumpkin spice waffle recipe is a sure pick-me-up on a gloomy Autumn day. As the weather changes our taste buds crave heart-warming meals. Get ready to upgrade your morning with pumpkin, spice and everything nice.

Gluten-Free, Vegan Pumpkin Spice Waffles

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

Servings: 4 large waffles

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon all spice (or ground cloves)
• 1/2 teaspoon salt
• 1 15 oz canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pure vanilla extract
• 4 tablespoons coconut oil, melted
• 1 tablespoon ground flaxseed meal
• 1/2 cup raw cane sugar
• 1/2 cup unsweetened dairy-free milk alternative; almond, oat, or coconut milk

For serving:

• Maple Syrup
• Whipping Cream
• A Sprinkle of Icing Sugar

Directions:

1. In a small bowl, make a flax “egg” by combining 1 tablespoon ground flaxseed meal with 3 tablespoons of lukewarm water. Stir and allow it to set for 5 minutes. It will become a gelatinous texture once it’s ready.

2. In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, ground cinnamon, ground ginger, nutmeg, all spice (or ground cloves), and salt. Whisk to combine.

3. In a medium mixing bowl, add the canned pumpkin puree, cane sugar, unsweetened dairy-free milk alternative, coconut oil, flax “egg”, and vanilla extract. Whisk until the mixture is thoroughly blended.

4. Pour the liquid mixture into the dry flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the gluten-free flour has time to soak up some of the moisture. Plug in your waffle iron to begin pre-heating it.

5. After 10 minutes, give the batter one more, gentle swirl with your spoon. It may be quite thick but don’t worry! If you’re waffle iron isn’t non-stick, coat it with a light spray of oil. Pour the batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.

5. Once the waffle begins to puff up and is deeply golden and crisp, transfer it to a cooling rack. Be aware that stacking your waffles on top of one another will make them less crispy! If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Top with maple syrup, whipped cream and a sprinkle of icing sugar to make it the perfect fall treat.

No waffle iron?

This mixture can easily be made into pancakes by pouring it into a non-stick skillet.

Save for Later

Place waffles in a single layer in an airtight container. If needed, you can stack them by using wax paper to separate the layers. Put them in the freezer and store up to 3 months. To reheat, simply place in toaster or toaster oven to desired crispness.

Bonus Treat

Place one scoop of dairy-free vanilla ice cream between two waffles to create a delicious pumpkin spice ice cream sandwich!