Pumpkin Waffles (vegan, WFPB, high-protein) -

Pumpkin Waffles (vegan, WFPB, high-protein)

Make these hearty waffles made with whole grains.

Servings waffles

2 cups almond milk (or other milk)
1.5 TBSP apple cider vinegar
1/2 cup pumpkin puree
1 tsp pure vanilla extract
2 cups whole wheat flour or spelt flour (or 1 cup oat flour, 1 cup GF all purpose flour)
1/2 cup almond flour (replace with 1/4 cup oil for nut allergies)
2 scoops vanilla protein powder (optional)
2 TBSP ground flax seed
2.5 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
2 TBSP maple syrup (for sweet waffles) I always omit this since I put sweet toppings on them.

Get the waffle iron heating up.
In a medium-sized bowl, stir together the milk and vinegar. This creates "buttermilk." Add the pumpkin and vanilla.
In a separate bowl, stir together the dry ingredients. Then, pour in the liquid pumpkin mixture.
Spread the batter onto the waffle maker, spraying with oil first if yours is not non-stick. Cook until ready.
A single recipe makes 7-8 large waffles.

Use the leftover pumpkin to make a quick pumpkin peanut butter dip/spread. Stir together equal parts pumpkin and peanut butter, adding some honey or maple syrup until just sweet enough, and some cinnamon.
Top with vegan yogurt (I use my homemade soy yogurt sweetened with a little maple syrup).
Make apple cinnamon syrup.
Applesauce, chopped pears, sliced bananas.

For gluten free, use 1 cup certified gluten free oat flour and 1 cup all purpose gluten free flour. Delicious and fluffy!