Flourless Vegan Pumpkin Waffles

• Vegan
• Gluten free

• Produce

  • 1 Banana, mashed (about 1/3 cup, small very ripe
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 cup Almond milk

• Condiments

  • 1 tbsp Agave nectar or maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cups Oat flour
  • 2 tsp Pumpkin spice
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on jessicainthekitchen.com

Description

Ingredients

• 1 1/4 cups oat flour (or oats ground in a food processor or in a coffee grinder)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 small very ripe banana, mashed (about 1/3 cup)
• 1/2 cup pumpkin puree ( learn how to make fresh pumpkin puree )
• 1 tablespoon agave nectar or maple syrup
• 1 cup almond milk
• 2 tablespoons coconut oil
• 2 teaspoons pumpkin spice

Directions

• 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 manufacturers 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!
• 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 manufacturers 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!