Whole Food, Plant-Based Recipe Pumpkin Oat Waffles

Ingredients

• 2½ cups oat flour
  

• 1½ cups almond flour
  
• 3 T ground flaxseed
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• 1 T cinnamon
  
• 1 can of puréed pumpkin
  
• 1 tsp vanilla extract
  
• 1½ cups of unsweetened vanilla almond milk (or other plant milk)

Instructions

1. Mix together all the dry ingredients (oat flour through cinnamon) in a large bowl.
2. Mix together the wet ingredients (pumpkin, vanilla, plant milk) in a medium bowl.
3. Pour the wet ingredients into the bowl with the dry ingredients and mix well. Let the batter sit to allow the flax to absorb the liquid; you may need to add more plant milk (in ¼ cup increments), but the batter should not be runny to work well in a waffle iron.
4. Pour a large ladleful into a waffle iron. This recipe makes 5 four-segment waffles in a large circular iron.
5. Serve with unsweetened apple butter, berries, other fruit, or a drizzle of date syrup.

Chef's Notes