Pumpkin Waffles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy vegan waffles infused with pumpkin puree and fall spices, featuring a crispy exterior and tender crumb. These can be made gluten-free and offer a delicious, plant-based breakfast treat perfect for autumn mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 ¼ cups oat flour or all-purpose flour (you can also use oats that you grind in a food processor or coffee grinder)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 small very ripe banana (mashed (about 1/3 cup) - you could also use unsweetened apple sauce or even more pumpkin puree )
- ½ cup pumpkin puree
- 1 tablespoon agave nectar or maple syrup
- 1 cup non-dairy milk
- 2 tablespoons coconut oil ((melted) or vegan butter)
- 2 teaspoons pumpkin spice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 385mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 114mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 385MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.