Fluffy, pumpkin spiced waffles that smell as good as they taste.
Gluten-free mix and canned pumpkin makes them easy to make. Using flax eggs with almond milk makes these a healthy meal at any time of the day!
We topped ours with pure grade A maple syrup and a dab of homemade vegan “butter” and fresh sliced strawberries…but you could also top them with sliced bananas and sugar free chocolate syrup, a dab of cinnamon and a touch of coconut whipped cream. Yum!
Heat your waffle iron. Spray with non stick coconut oil or avocado oil spray.
In a medium bowl combine the baking mix, baking powder, cinnamon, pumpkin spice and salt. Stir until well combined.
In a separate small bowl combine the flax eggs, 2/3 cup almond milk, coconut oil, pumpkin puree, maple syrup and vanilla. Stir until the mixture is well blended. Gently fold this bowl of wet ingredients into the bowl of dry ingredients. Stir only until the mixtures are combined. If it is too thick you can add a little more almond milk. Mixture will be thick but will soften as it cooks.
Scoop the batter into your preheated waffle iron and spread evenly to the edges. Close the lid to let it cook but don't lock the top. The waffles will rise quite a bit and then lower down. When the steam slows down and the waffles are browned, they are ready to take out.