This recipe is from our book, #veganlife
Ingredients
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.
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.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%