My husband and I love nice, leisurely breakfasts. Slow mornings when we can linger over our coffee and just sit and chat are one of our favorite things. Unfortunately, due to life, our breakfasts tend to be a bit quicker, focused instead on getting food and getting on our way. Once a week, though, we have our day: Syrup Sundays. The menu changes each week, but maple syrup is a staple. It’s wonderful.
This week, Syrup Sunday was seasonal. We’re both getting excited for Thanksgiving, and part of that is eating as much pumpkin as we can before peppermint flavored everything takes over on Friday. And what better way to combine syrup and pumpkin than in waffles? Based on the results, I’m going to argue that there isn’t one!
These waffles were light, and fluffy, and moist. The pumpkin puree gave it a rich taste which was amplified by the seasonings. And the maple syrup was the ideal complement to waffles, lending just a tad of extra sweetness. To top it off, they reheated beautifully in the toaster oven, giving us a tasty breakfast all week long. I know I said yesterday’s muffins were the perfect holiday breakfast to take along with you, and I stand by that. But if you’re hosting guests, or just looking for a seasonal spin on a classic, these are a delicious option!
Pumpkin Waffles: Gluten Free & Vegan
Makes 6 Belgian Waffles
- 3 tbsp corn starch
- ¼ cup brown sugar
- 1 ¼ cup gf flour with xanthan gum
- ½ tsp salt
- ½ tbsp. baking soda
- ½ tbsp. cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- Pinch cardamom
- 2 tbsp flaxseed, dissolved in 6 tbsp warm water
- 1 cup almond milk (I use Vanilla light)
- 1 cup pumpkin puree
- 1 tsp vanilla
- ¼ cup canola oil
- 2 tbsp maple syrup
- Whisk together corn starch and sugar. Add remaining dry ingredients and whisk to remove any clumps.
- In a large bowl, blend together the wet ingredients using a hand mixer. Add in the flax mixture and beat on medium speed until it is airier and lighter in texture. Beat in dry ingredients on low speed until just combined.
- Cook in a waffle iron.
- Serve hot, with additional maple syrup.
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.