Savory Vegan Pumpkin Waffles
Craving fall flavors? Look no further than these savory vegan pumpkin waffles! They are so easy to make, endlessly customizable, and perfect for cozy mornings.
Ingredients
- 1 cup pumpkin puree 200 g
- 2 tbsp almond butter
- 1.5 cups dairy-free milk 360 ml
- 3 cups flour 330 g
- 2 tsp baking powder
- Pinch of salt
Toppings
- 4 tbsp vegan ricotta
- 1 avocado sliced
- 8 cherry tomatoes halved
- Fresh basil leaves
- Mixed seeds
Instructions
- Put the pumpkin puree, almond butter, and dairy-free milk into a blender. Blend until you get a creamy liquid mixture.
- Sift in the flour, baking powder, and salt. Blend to incorporate until no lumps are visible.
- Set the batter aside for 10 minutes to allow it to thicken. Preheat your waffle iron.
- Evenly spoon the mixture into a waffle iron (about 2-3 tbsp per waffle), making sure not to overfill it.
- Close the lid and cook for 5-7 minutes, until no steam is coming out from the iron, then slowly open the lid. Cook a couple of minutes more if needed.
- Let the waffle rest for a minute before removing it to avoid sticking. Repeat until there is no batter left.
- Transfer the waffles onto plates, add the toppings, and serve warm.
Notes
- No waffle iron? No problem! Just make pumpkin pancakes out of your prepared batter instead!
- You can swap the pumpkin puree for sweet potato puree or a mix of mashed banana and applesauce.
- Find more tips in the article above!
Nutrition
Serving: 1waffle | Calories: 283kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 156mg | Fiber: 4g | Sugar: 4g