Hi friends! I got a waffle maker last year for Christmas and, wow, it’s one of the best decisions I’ve ever made. Searching for different waffle flavors (thanks pinterest) and trying them out is way more fun than it looks (i.e. chocolate peanut butter waffles, matcha waffles, gingerbread waffles) Highly recommend getting one asap 🙂
I know the craze of pumpkin spice is kind of easing now that fall is turning into winter (hello peppermint everything), but pumpkin spice can still be festive for the winter holidays, right? Plus, we still have Thanksgiving to go, which means pumpkin pie. So I thought I’d share one of my favorite waffle recipes pumpkin style. You can use this recipe as a base too and just omit the pumpkin for a regular waffle, if you’re on pumpkin overload at the moment! They’re also vegan, which is always a good thing, too!
Also, the best way to enjoy these is in bed with coffee, of course. And holidays mean a break from school, so it’s the perfect time. Anyways, without further ado, let’s get into the recipe.
Serving Size: 2 waffles
1 cup oat flour (or any flour)
3/4 cup almond milk
2 tbsp coconut oil
1 tbsp maple syrup
1/4 cup pumpkin
1 tsp pumpkin spice
handful of raisins (optional)
- Turn on waffle iron.
- Combine all ingredients in a bowl and whisk together.
- Ladle onto iron and cook about 3 minutes (or according to your waffle iron’s directions)
- Load on the toppings (maple syrup, peanut butter, fruit, anything your heart desires)
Bonus Tip: To make a ‘latte’ at home, heat up almond milk, put in a jar, and shake it up until its foamy! Throw in a dash of cinnamon or pumpkin pie spice to complement the waffles, too. Once your start doing this, there’s no turning back, you won’t want regular coffee anymore haha.
And there you have it, so simple, yet so good. Basically what I strive for in all of the recipes I try out.
Thanks for reading! Let me know if you try this out and any waffle combinations you recommend!