1 1/4cupsoat flour or regular flouror oats ground in a food processor or in a coffee grinder
1small very ripe bananamashed (about 1/3 cup)
1/2cuppumpkin pureelearn how to make fresh pumpkin puree
1tablespoonagave nectar or maple syrup
2tablespoonscoconut oilor vegan butter
Mix all the dry ingredients together.
Add the wet ingredients and mix with a wooden spoon until incorporated together.
Let batter sit for 15 minutes. Preheat your waffle iron in the meantime and grease according to manufacturer's settings. I set mine two dials before max because I like mine crisp but also very fluffy.
Using about ½ cup measuring cup, scoop out some batter and pour into the waffle maker. Close and let cook until the steam has completely finished to rise from the waffle maker. Remove each waffle and place on a wire rack until finished with the entire batter.
Serve immediately or store in a freezer safe bag separate by wax paper to reheat and eat later.
Serve with maple syrup and coconut cream and candied pecans. Enjoy!
This recipe is vegan and gluten free.JESSICA’S PRO TIP
I’ve provided waffle tips in the post that will come in very handy with making these waffles Make sure you read them so that you can enjoy delicious waffles. Also, ensure to follow your waffle maker’s manufacturer settings, since every waffle maker is different.HOW TO STORE
You can freeze these waffles in a freezer safe zipped bag separated with wax paper and laid flat to freeze. Afterwards you can store them upright in a fridge bin and label them with the date you made these waffles. You can reheat them in your toaster or toasted oven so that they are as crisp as when you made them.
If you try this Gluten Free Vegan Pumpkin Waffles please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.