I have never been terribly good at making breakfast for breakfast. Some people can whip up eggs on a moment’s notice, frittatas on a whim, biscuits and gravy whenever they feel like it, pancakes three times a week.
I am not one of those people. Breakfast for me is a cup of coffee, then usually either a granola bar and fruit or a green smoothie, which I’ve probably made with my eyes half-shut. Going out for breakfast is always fun, and once in a while I’ll mix it up with some overnight oats or something, but I never have time for anything more elaborate. Plus, I’m really bad at pancakes.
However, it’s fall. I had a weekend morning that was free and a half can of pumpkin puree to use up, plus a brand-new stovetop wafflemaker that we got for our wedding. Pancakes are a mess for me (they always stick, no matter how much butter or oil I use), but waffles are better. And even though I’m not always a fan of the big breakfast, Ben is.
Most important of all, I promised you two weeks of pumpkin recipes! Here’s a delicious, crispy, delicately maple-flavored waffle that also happens to be gluten-free, vegan, and free from refined sugar. Best of all, the pumpkin and extra baking soda act as the egg substitute, eliminating the hassle of making a flax egg. A little cinnamon, nutmeg, and cloves add to the festive autumnal flavor. If you’re feeling, like, nuts — you can top these with a tiny bit of pumpkin caramel chai ice cream and some candied pecans for a fall dessert waffle a la mode. Yum.
- 1 3/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 cup gluten-free flour, such as Bob’s Red Mill All-Purpose
- 1/4 cup almond flour
- 2 Tbsp coconut flour
- 2 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- dash of cloves
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 2 Tbsp melted coconut oil (or other oil)
- In a glass measuring cup, whisk together the almond milk and apple cider vinegar. Set aside for a few moments and let curdle while you prepare the other ingredients.
- In a large bowl, whisk together the flours, baking soda, salt, and spices. Add pumpkin puree, melted coconut oil, vanilla, and almond milk mixture and stir until the batter is just smooth.
- Cook waffles according to the manufacturer’s instructions on your wafflemaker (mine was on the stovetop; one cup filled it, and after preheating, I cooked each waffle for 1 min, then flipped and cooked for another 2 minutes.
- Serve warm. Enjoy!