Pumpkin Spice Latte Waffles
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
1/4 cup pumpkin puree
1/4 cup brown sugar
1 Tbsp grape seed, melted coconut or canola oil
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 cup unsweetened almond milk
1/3 cup very strong brewed coffee
1.25 cups spelt or whole wheat pastry flour
Buy Almond Flour for Your Holiday Baking.
Mandelin California Almonds
Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
Add pumpkin puree, grapeseed oil, brown sugar, baking powder, pumpkin pie spice and whisk. Add almond milk and coffee and stir once more.
Lastly add flour and stir until just combined. Let batter rest for 5 minutes while preheating your waffle iron.
Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup. You could also mix your maple syrup with a bit of bold coffee or espresso for an extra special treat.