Vegan Pumpkin Spice Latter Waffles are so easy and delicious to make. You will definitely want to give this recipe a try this season.
I love breakfast but I have to admit that during the work week it is the last thing on my mind.
Especially with trying to make it to work on time, wake up fully (I am not a morning person), remember to feed the dog and let him out, get the kid out of the house on time, and still manage to be presentable and ready for the day…breakfast is usually just the easiest thing that I can grab and will last me until lunch, or at the very least a mid-morning snack. But now the weekend is a more relaxing time and I can take some time to enjoy a proper breakfast or brunch (depending on what time I wake up) and sip on multiple cups of coffee while preparing for the events of the day.
There are two things that I absolutely love for breakfast and that are coffee and waffles. So of course when I came across a recipe that combined both of them…then I had to give it a try!
Now you may have noticed that I have been sharing more vegan recipes with you on the blog lately and that is because I am pretty much transitioning to being a vegan. This is something that I have been considering for quite some time and it began with me first taking a look at my beauty products and switching to more natural and vegan product ingredients that go on my body and from there I let go of dairy and red meat because it just made sense that if I am so careful about what I put ‘on’ my body, then I should take even more care and concern about what I put ‘in’ my body. So that meant me considering letting go of all foods that contain animal products.
This idea became even clearer during the summer and my blog break when I had to undergo a surgery to remove a growth (that was not cancerous) the size of a tennis ball that just sprung up out of nowhere and became a serious issue, but was safely removed….make a long story short…..this made me consider that possibility that this could have been due to the foods that I was putting into my body.
And thus here we are.
I will continue to share with you some delicious non-vegan desserts because my family is not vegan…just me!
And I promise not to stand on any soapbox and preach about how bad animal products are…I believe that whatever you choose to put into your body is your choice and you have to do what is in the best interest of yourself without judgment from anyone else.
After all, life is hard enough without all of that.
These waffles are so delicious and the almond milk and pumpkin marry really well with the brewed coffee. These waffles do not taste like coffee but they certainly are perfect for the Fall season.
Vegan Pumpkin Spice Latte Waffles Ingredients:
- 1 flax egg (1 tablespoon ground flax meal + 2.5 tablespoons water and rest 5 minutes)
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1 Tablespoon canola oil
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup almond milk
- 1/3 cup very strongly brewed coffee
- 1 & 1/4 cup whole wheat flour
Prepare flax egg by combining water and ground flax meal in a large bowl and allow to rest and thicken for 5 minutes.
In the same bowl, add pumpkin puree, canola oil, brown sugar, baking powder, pumpkin pie spice, and whisk. Then add the almond milk and coffee and stir until combined.
Lastly, add flour and stir until just combined so that you will not have tough waffles and let batter rest for 5 minutes while preheating your waffle iron.
Once preheated, generously spray the waffle iron with a non-stick cooking spray and spoon the batter into the center of the iron and cook according to your machine’s instructions.
Once done, remove and place on cooling rack to allow to cool prior to serving.
Serve warm with vegan butter and warm maple syrup.
Original Recipe from Minimalist Baker