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| Vegan Pumpkin Spice Waffles |
They're Whole Wheat, Vegan, Oil Free and have a nice bit of virtuous Orange Vegetables. Yet, they taste like dessert. I'm pretty sure I could serve these for company and they would think they had eaten something unhealthy.
They're fancy enough to serve for a fancy Holiday Brunch or Breakfast. But, they can be prepared in advance, stored in the freezer, and popped in the toaster on a busy morning. Or, they can even be prepared in advance and frozen for toasting on the day of that Holiday Brunch!
I thought about calling them "Pumpkin Pie Waffles," but settled on "Pumpkin Spice Waffles." If you serve them at your house, you can call them whichever you like.
Best of all, these are easy to whip up from your own, homemade mix : )
Pumpkin Spice Waffles
Stir Together:**
1 Cup stuffedveggies Pancake & Waffle Mix
2 Tablespoons Tapioca Starch (Cornstarch or Arrowroot Powder substitute well)*
2 Tablespoons Brown Sugar (or your favorite sugar or sweetener)
1 teaspoon Pumpkin Pie Spice
Then stir in:
1/2 Cup Solid Pack Pumpkin from a Can (not Pumpkin Pie Mix)
1 cup water (more or less, to make a good waffle or pancake batter texture)
Prepare according to the directions for your Waffle Iron.
Here are a few tips that work with my Waffle Iron:
I brush the Iron with a little oil from a pastry brush before each waffle is made. A non-stick spray should also work.
I use a 1/4 cup batter per waffle.
I spread the batter around in the form with the back of a spoon before I close the Iron.
I wait until the light has gone off AND the steaming has almost completely stopped before I open the Iron to remove the waffle.
*The Tapioca Starch helps provide a nice crispy edge to the waffle without the addition of oil to the recipe.
**Variation: All the dry ingredients can be mixed & packaged together for your convenience, or for an item in a "Christmas Morning Gift Basket" (be sure to include the solid pack pumpkin to be added)- along with other treats like syrup & specialty coffees or teas.
Freezer directions: These are VERY freezer friendly! I let them cool on a wire rack, and put them in a plastic freezer container with a sheet of waxed paper between each one. When I want Waffles for breakfast, I simply remove the desired number from the box, and heat them in the Toaster Oven. They actually are better after toasting than they are fresh out of the Iron!
This is being shared at
The Art of Homemaking Mondays
What'd You Do This Weekend?
In & Out of the Kitchen
Healthy, Happy, Green & Natural
Penny Pinching Party
Virtual Vegan Potluck
Mmmm! Love waffles!
ReplyDeleteI don't even own a waffle iron currently, but you have made me want one right now (before the fast starts)!
ReplyDeleteWell, they ARE Lenten! : )
DeleteGiven that the fast starts tomorrow,
you can relax knowing these are still a possibility.
Thanks for dropping by : )
Well, that's what I meant - if I had that waffle iron now I'd make a bunch of these and be ready the fast - I find it so much easier to deal with, given my situation of cooking for a husband who doesn't keep the fasts, if I am prepared ahead of time with things I can eat without having to make two separate meals each day.
DeleteOh - now I get it! : )
Delete(I'll bet he wouldn't even notice these were vegan - except that you're eating them, too : )
If you haven't already, you might want to check out my month of meals for a Vegan & Omnivore family http://stuffedveggies.blogspot.com/2013/11/a-month-of-meals-for-omnivore-vegan.html
They're things that can be cooked for you to all eat together without too much trouble.
Kali Dynamis!
Tasty looking and healthy! What better combination! I also like that they are freezer friendly. Thank you for sharing on the Art of Home-Making Mondays last week. Please join in again this week :)
ReplyDeleteYum, they sound delicious. Love that they are oil-free :-)
ReplyDeleteWill have to get my waffle maker out and make some - my waffle maker has only had potatoes in it lately lol