Vegan Pumpkin Waffles (Gluten-free)
These Vegan Pumpkin Waffles are everything you want in a breakfast! They are full of pumpkin spices, pumpkin puree, made with whole grain oat flour and are gluten-free and oil-free!
Servings: 6 large 7 inch waffles
Calories: 305kcal
Ingredients
- 1 3/4 cup (224g) superfine oat flour (I use Bob's Red Mill)
- 4 tablespoons (32g) tapioca starch or cornstarch
- 1 tablespoon baking powder
- 4 teaspoons pumpkin pie spice (I use and recommend my homemade blend)
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (300g) unsweetened almond milk
- 6 tablespoons (120g) pure maple syrup (or agave)
- 1/2 cup (120g) canned pumpkin puree
- 1/4 cup (64g) creamy/drippy roasted almond butter (see notes)
NOTE
- Always use a scale for accuracy following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- I use this waffle maker.
Instructions
- Add the oat flour, starch, baking powder, pumpkin spice and salt to a large bowl and whisk well.
- To a small separate bowl, add the milk, syrup, pumpkin and almond butter and whisk until smooth.
- Pour the wet over the dry and whisk until smooth but do not overmix. It should be very smooth and pourable.
- Now let the batter sit while you heat up your waffle machine. The batter will thicken some as it sits, that is normal for oat based batters, do not add more milk.
- I used a 7 inch round waffle maker (linked above) and got 6 large round waffles. Obviously, this will vary if your machine is smaller or bigger. If using the same size as my machine, I like setting 4 best. Once your machine beeps that it is ready and hot, spray with nonstick spray on the top and bottom plates. If you don't spray, they will stick. Even though it says "nonstick surface", mine stuck badly without spray. Make sure to spray BOTH top and bottom waffle plates. I believe this happens more with oil-free oat flour waffles. Add about 2/3 cup of batter to the center and lightly spread out to the sides, being careful not to spread it too close to the edge to prevent overflowing.
- It will beep when it's ready. I always let it go about 20 seconds after the beep and then remove. I get the perfect crispy results. They seem soft right at first, but crisp up almost immediately once the air hits them after adding them to a plate. Yours may totally vary if you have a different machine.
Notes
- NUT-FREE: If you need these to be nut-free, then sub the almond milk with another plant-based non-dairy milk with a similar texture, not an overly thick or creamy milk, or the batter will be way too thick. Do not use coconut milk. Sub the almond butter with sunbutter if needed, if you don't mind a sunbutter taste.
- PANCAKES: No, this batter is designed to be waffles only. Pretty much any pancake recipe can be made into waffles, but not the other way around. Pancakes, especially vegan ones, are very finicky since they need to be cooked through since they are much thicker. If you would like to make pancakes, try out these Gluten-free Vegan Pumpkin Spice Pancakes. I will have a simple pumpkin pancake recipe coming as well (not made with almond flour).
- NUT BUTTER: You could also use walnut butter or pecan butter and I bet they would taste even more amazing!