Succulent Saturdays - Recipe of the Week

Pumpkin Waffles (G Free and Vegan)



1 cup Pumpkin 1 ½ cups unsweetened Non-Dairy Milk (I used almond) 2 tablespoons Maple Syrup 2 tablespoons Coconut Oil (melted) 2 tablespoons Ground Flax


2 cups Oat Flour (gluten free) 2 teaspoons Baking Powder 2 teaspoons Cinnamon ¼ teaspoon freshly grated Nutmeg ½ teaspoon dried ground Ginger ½ teaspoon Cloves


Preheat your waffle iron Combine the dry ingredients in a medium bowl Combine the wet ingredients in a separate bowl Mix the wet ingredients into the dry (it will be thick) Scoop the appropriate amount of batter into the waffle iron (for my iron its 1/3 cup) Cook until crisp (they take a little longer then normal waffles, so be a little patient with them, they will get crispy!) Smother them in your toppings of choice, and enjoy!!!!!

Thank to girlmakesfood for providing this wonderful recipe. For more of my favorite recipes check out my collection on Foodgawker.