Around these parts, Sundays are reserved for “special” breakfasts like French toast, pancakes, or waffles – and waffles are the hands down favorite in our household. Sunday could come seven days a week and I’d still wake up each morning craving crispy, chewy waffles generously coated in nut butter, slices of banana, and cacao nibs.
Pumpkin, Apple, and Pecan Pie Waffles [Vegan, Gluten-Free]
- 2 cups gluten-free flour mix
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1/2 tsp. powdered stevia (or your favorite sweetener, to taste)
- pinch salt
- 2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 cups non-dairy milk
- 1 cup pumpkin puree
- 1 cup unsweetened applesauce
- 1/2 tsp. maple extract
- 1/4 cup pecans, chopped
- 1/2 sweet apple, peeled, cored, and chopped
- Preheat the oven to 200 degrees F and set some plates in there to warm up. Preheat your waffle iron.
- In a large bowl, whisk together the flour through the ground cloves. In a smaller bowl, combine the milk, pumpkin puree, applesauce, and extract.
- Pour the liquid mixture into the dry ingredients and whisk together to combine. Break down any dry lumps of flour. Stir in the pecans and chopped apple.
- Lightly spray the waffle iron with oil and place large spoonfuls of batter onto it. Gently spread the batter until it almost reaches the sides. Close and bake for about 6 minutes.
- Transfer cooked waffles to the warm oven while you cook with the remaining batter.
- Serve with fresh fruit and maple syrup – or your favorite waffle toppings.