Vegan, Gluten-Free Pumpkin Strawberry Waffles
Author -Yields: 4 servings
Ingredients
- 2 teaspoons baking powder
- 1 cup + 2 tablespoons superfine brown rice flour (180 g)
- 1/2 cup + 2 tablespoons potato starch (120 g)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Kosher salt
- 1/2 cup pureed pumpkin (120 g)
- 1 cup oat, soy, almond, cashew, or rice milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon avocado oil
- 2 tablespoons maple syrup
- 1 cup chopped strawberries (plus extra strawberries for serving)
- avocado oil spray (for the waffle maker)
Instructions
- Whisk the baking powder, brown rice flour, potato starch, cinnamon, and salt together in a large mixing bowl.
- In a separate bowl, mix the pumpkin, non-dairy milk, vinegar, avocado oil, and maple syrup.
- Add wet ingredients to dry, mix well, and then fold in the strawberries. If you need to add a splash of extra milk to make the batter appropriately thin, do so. The batter should resemble any standard waffle or pancake batter, but it will be a little thicker.
- Spray a waffle iron with olive or vegetable oil spray and make waffles according to manufacturer instructions. I typically pour about 1/2 heaping cup of batter over the surface and wait till it’s cooked through. Be absolutely certain to spray the iron between each waffle to ensure the best results.
- Serve the waffles with additional strawberries, if desired.