Spelt Flour Vegan Pumpkin Waffles

a front view of sliced and stacked vegan pumpkin waffles.

Spelt Flour Vegan Pumpkin Waffles

These fluffy, golden-brown Spelt Flour Vegan Pumpkin Waffles are infused with the warmth of pumpkin spice. Packed with wholesome ingredients and bursting with autumn flavor, these one-bowl waffles will satisfy your cravings for a delightful breakfast.

Course Breakfast

Cuisine American

Keyword easy pumpkin waffles, healthy pumpkin waffles, pumpkin waffles, vegan pumpkin waffles

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 169kcal

Author Gunjan

Ingredients

1 cup whole grain spelt flour
1 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice
2 large ripe bananas (mashed)
1 cup pumpkin puree
1 tsp vanilla extract
1/2 cup oat milk
1 tbsp maple syrup

suggested toppings

Instructions

In a large mixing bowl combine spelt flour, baking powder, salt and pumpkin pie spice. Mix it well until all ingredients are well blended.
In a small bowl, mash the bananas with a fork or with a food masher and spoon it out to the flour mixture.
Add pumpkin puree, oat milk, vanilla extract and maple syrup to the flour mixture and whip it into a thick batter.
Pre-heat your waffle maker/waffle iron and grease it well with a cooking spray. Spoon about 1/2 cup of the batter at its center and spread it roughly in a round shape with the back of a spoon. Close its lid and let it cook until golden brown on both sides. ( You may have to cook for a little extra 2-3 minutes depending on the type of your waffle maker so as to make sure the waffles are cooked through the inside. If you have green light indicator in your waffle maker then cook the batter at low-medium temperature. Once the light turns green increase the temperature to medium-high without disturbing the waffle. When the light turns green again open the lid. This will prevent the waffles from breaking and sticking.)
Gently scoop the waffle out on to the serving plate and top it with your favorite nuts and seeds.

Video

Notes

This recipe yields 5 waffles of about 6 inches in size.
Almond milk can also be used instead of oat milk.
Waffle maker's indicator; cook the batter at low to medium temperature until the green light appears, then increase to medium-high for a few seconds or 1-2 minutes to achieve a golden-brown texture without overcooking or undercooking.
These tastes best when served immediately. However, the leftovers may be refrigerated in an air tight container. Oven toast it for 3-4 minutes before serving.
The nutritional information will vary depending on your choice of toppings.

Nutrition