Recipe

Vegan pumpkin maple waffles with pecan

This vegan waffles recipe is a jaw-dropping way to start (or end) your day. With pumpkin, maple, and pecan flavours and delicious dairy-free ice-cream, it's a dream come true.

  • 1 hr cooking + standing
  • Serves 4
  • Print
    Print
This recipe is from our book, #veganlife

Ingredients

  • 1 1/3 cups (200g) white spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt flakes
  • 2 teaspoons mixed spice
  • 3/4 cup (180ml) almond milk
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (120g) mashed cooked pumpkin (see tip)
  • 2 teaspoons pure maple syrup, plus extra to serve
  • 2 teaspoons vanilla extract
  • cooking oil spray
  • 4 scoops vanilla soy ice-cream
  • 2/3 cup (80g) coarsely chopped pecans, roasted

Method

  • 1
    Sift flour, baking powder, salt and mixed spice together into a large bowl. In a separate bowl, combine almond milk, oil, mashed pumpkin, maple syrup and vanilla until smooth.
  • 2
    Pour pumpkin mixture into flour mixture; stir until just combined but still with some lumps. Stand batter for 10 minutes.
  • 3
    Preheat waffle iron; spray with cooking oil. Gently stir batter. Pour ¼ cup of batter onto the centre of each square section of the waffle iron to just cover the base. Close the lid; cook for 3 minutes or until golden brown. Transfer to a wire rack. Repeat with remaining batter to make a total of 8 waffles.
  • 4
    Serve waffles topped with scoops of ice-cream, chopped pecans and extra maple syrup.

Notes

For mashed pumpkin, cook 180g (5½oz) peeled, seeded, chopped pumpkin with 1 tablespoon of water, in a microwave-safe bowl, covered with plastic wrap on HIGH (100%) for 8 minutes or until tender; mash. Alternatively, steam pumpkin in a steamer over a saucepan of simmering water until tender; mash.

More From Women's Weekly Food