Pumpkin Pie Spice Oat Waffles
Ingredients
Wet
- 2 tablespoons white vinegar (substitute lemon)
- 1 cup unsweetened soy milk at room temperature
- 130 grams pumpkin purée
- 2 tablespoons melted refined coconut oil
Dry
- 200 grams oat flour (approximately 2 cups)
- 30 grams corn starch (1/4 cup)
- 4 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Preparation
In a medium mixing bowl add room temperature vinegar, pour room temperature soy milk on top and it will curdle immediately, then set aside for 5 minutes
In a large mixing bowl combine dry ingredients and set aside
Add pumpkin purée and oil to the milk and use a mixer or cup blender to emulsify
Pour wet ingredients into dry by making a well in the center of the bowl and carefully mix until there is no more dry flour, do not over-mix
Preheat waffle maker and brush oil to lightly coat all surfaces
When hot, add batter and cook according to waffle iron directions, use a thin spatula to pop out of waffle iron and if it doesn’t pop out it needs more time, coat waffle iron with more oil between batches
Notes
This recipe can also be adapted for pancakes
Oat flour can be prepared by blending rolled oats into a fine powder
