We are finishing our October Pumpkin Palooza with this delicious recipe for
Flourless Vegan Pumpkin Oatmeal Waffles
An awesome breakfast find from Making Thyme For Health is this delicious pumpkin oatmeal waffle recipe. We made it over the weekend, and everyone – husbands included – enjoyed them.
As Sarah says (see comments in her blog), this is a THICK batter. We mixed our waffles with the Libby’s Pumpkin brand and added about 1/3-1/2 cup more almond milk than the recipe called for. (Only add more milk if you think your batter needs it.)
We contacted Sarah about the thickness of our batter and asked for the pumpkin brand she buys to make her waffles. (She uses the Farmers Market brand.) Either way, in our opinion, this recipe is a “keeper.”
They could be made ahead and warmed up in the broiler for an easy, hardy morning breakfast. Our mouth is watering now, just thinking about them..
INGREDIENTS:
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1 cup pumpkin puree (not pumpkin pie mix)*
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1 and 1/2 cups almond milk + 1 tablespoon apple cider vinegar
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1 tablespoon vanilla extract
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3 tablespoons pure maple syrup (plus more for serving)
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2 tablespoons tahini (or melted coconut oil)
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4 cup rolled oats
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2 teaspoons baking powder
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2 teaspoons baking soda
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2 teaspoons pumpkin pie spice**
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2 teaspoons cinnamon
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1/2 teaspoon fine sea salt
DIRECTIONS:
In a measuring cup, combine almond milk and apple cider vinegar. Give a quick stir then set aside for a few minutes. Meanwhile preheat the waffle iron or griddle if making pancakes.
In a blender, layer all of the ingredients in the order listed. It’s important for the wet ingredients to be on the bottom in order for it to blend properly. If you don’t add the ingredients as listed then results may vary. Blend on high for about 10 seconds, until smooth. It’s okay if there are bits of oats left. They will add texture.
Fill the waffle iron about 3/4 of the way with batter then cook as directed, for about 10 mins total. Repeat until all of the batter is gone. Number of waffles will depend on your iron. Mine makes 4.
Serve warm with pure maple syrup, chopped pecans and coconut cream, if you’re feeling lucky.
***If you don’t have pumpkin pie spice, you can add another 2 teaspoons of cinnamon and a pinch of ground cloves, ginger and nutmeg. Be sure to use certified gluten-free oats for allergies. Feel free to stir in chopped pecans, raisins, cranberries or chocolate chips to the batter (after blending), if desired.
**Depending on how thick your pumpkin puree is you may need to add more milk to the recipe. The brand I use (Farmer’s Market) is on the watery side but others (like Libby’s) are thicker. I would add 1/4 to 1/2 cup milk to see if that works.
To make this recipe into pancakes, I recommend halving it as the batter will thicken quickly and be difficult to pour. I used 2/3 cup almond milk + 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract, and exactly half of the other ingredients.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month
