Whole Wheat Pumpkin Spice Belgian Waffles | Vegan Fall Breakfast Recipe


I hope you are having a fabulous Autumn! It's a great time of the year for sure. I'm just so happy. I think it's the weather. The temperatures have quickly cooled down here in North Carolina so it finally feels like fall. The leaves have even started to change around town so I'll be getting out this afternoon and going on a nature walk to take some colorful leaf shots. Can't wait to see what I find!


Over the weekend I spent most of my time cooking fall recipes. Fall is my favorite time of the year to be in the kitchen because I love all of the healthy seasonal ingredients that are in abundance. There is so much to choose from and the flavor combos are endless. I even recommend checking out your local farmers market for better prices and fresher quality fruits and vegetables.

I made several recipes with pumpkin puree including a pumpkin pasta with broccoli and mushrooms for dinner on Saturday night and these delicious and festive pumpkin Belgian waffles for Sunday breakfast. They are plant based of course and super delicious! The perfect fall breakfast!


Why you need to be eating more pumpkin...

Pumpkin puree is extremely nutritious! It contains high amounts of vitamin A which is a fat soluble vitamin and powerful antioxidant. It plays a vital role in good vision, a healthy immune system (which we need during months where we are more susceptible to colds and illness) and overall cell growth. It also contains fiber, iron and vitamin C!


I love my Belgian waffle maker so much. I use the Oster Titanium Infused Belgian Waffle Maker. You can pick it up at Target. Matt and I got it as a wedding gift and it has been used almost weekly ever since. It's easy to clean and just perfect!

I recommend using the whole wheat flour for added fiber and a nice texture. Sometimes whole wheat flour can make things really stiff but I promise that these will come out light and airy.

I topped mine with some vegan butter (I use Earth Balance and you can find it right along side the regular butter in the grocery store) and pure maple syrup. It would also be really good with banana or strawberry slices and chopped pecans. Yum!

I hope you enjoy this healthy fall breakfast waffle recipe!


Whole Wheat Pumpkin Spice Belgian Waffles // Vegan Fall Breakfast Recipe

(makes 6 small waffles)

Dry Ingredients:

1 & 1/2 cup whole wheat flour

1 & 1/2 Tbsp ground flaxseed meal

2 tsp baking powder

1/4 tsp salt

1 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp nutmeg

Wet Ingredients:

1/3 cup mashed ripe banana (about 1 medium banana)

1/4 cup unsweetened applesauce

1/3 cup pumpkin puree

1 tsp vanilla

2 Tbsp melted coconut oil

1 Tbsp maple syrup or agave syrup

1 & 1/2 cup unsweetened regular almond milk (or any unsweetened non-dairy milk that you enjoy)

Preparation:

1. In a large bowl, combine all of the dry ingredients and stir well. Set aside.

2. In another large bowl, combine all of the wet ingredients and stir well.

3. Gradually add the dry ingredients to the wet ingredients. Set aside and let batter rest for about 10 minutes.

4. While the batter rests, preheat your Belgian waffle maker. Set dial to desired crispiness. I put mine just under "max" because I like mine more on the crispier side.

5. When the waffle maker is heated up and ready to use, lightly spray with non-stick cooking spray. Take a heaping 1/3 cup full of batter and pour directly in the center of the waffle maker. Using the measuring cup or a spoon, spread the batter out so that it forms a circle but don't go all the way to the edge. You just want a small circle of batter in the center of the waffle maker. *NOTE: this is how you get the cute little mini Belgian waffles that are pictured in this post. If you fill the entire waffle maker with batter, you will get much bigger waffles but fewer waffles to serve. I like mine on the smaller side because it's easier for portion control plus the little star-like shapes are really cute.

6. When it's to your desired crispiness, remove with a knife and set on a wire rack to finish cooling. Note: If you set it on a plate it will get really soggy underneath so use a wire rack.

7. Top with some vegan butter and pure maple syrup!



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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!

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