Ingredients

The following ingredients have 5 Servings
  • 1 Tbsp flaxseed meal ((to make flax egg))
  • 2 ½ Tbsp water ((to make flax egg))
  • 1 Tbsp non-dairy butter ((melted // or sub coconut or avocado oil))
  • 1 1/4 to 1 1/2 cups unsweetened plain almond milk*
  • 1/2 cup pumpkin puree
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tsp baking powder
  • 3/4 cup yellow cornmeal
  • 1/2 cup whole wheat pastry or all-purpose flour
  • 2 Tbsp finely chopped chives, green onions, or jalapeño ((optional))

Instruction

  • Prepare flax egg by mixing flaxseed meal and water in a large bowl and let rest for 5 minutes.
  • Add pumpkin puree, salt, pepper, baking powder, melted butter and whisk until well combined. Add almond milk and whisk once more.
  • Next add flour and cornmeal and stir until just combined – small lumps are OK. Lasty, fold in chives or green onions. Your batter will be thick – let it rest for 5-10 minutes while preheating waffle iron.
  • Generously spray waffle iron with non-stick pray and pour heaping 1/2 cup measurements onto the griddle. Close and cook according to manufacturer instructions (should be about 3 minutes).
  • Serve warm with vegan butter and maple syrup for a sweet-savory combination, or vegan chili, sliced avocado and salsa, or a fried egg (for non-vegan).