Feeling autumny yet? Here's a great weekend breakfast to get you in the mood: pumpkin waffles! It's a recipe I adapted from a very inspiring book called The Victory Garden Cookbook by Marian Morash. She makes this with mashed sweet potatoes, but canned pumpkin makes it super convenient. Let me know what you think!
Ingredients:
1/4 c. vegan butter
1.5 c. all-purpose, unbleached flour
1 T. baking powder (try to find aluminum-free baking powder)
1 t. salt
cinnamon, to taste (optional)
3 eggs (or vegan egg replacer, like that by Ener-G)
1 c. plant-based milk
1 c. canned pumpkin purée (NOT pumpkin pie mix...puréed sweet potatoes will also work)
Method:
Melt the butter, then set it aside to cool slightly.
Using a fork, blend the dry ingredients together in a large mixing bowl. Make a well in the center, and add the eggs, plant-based milk, and pumpkin. Using a hand mixer, start mixing the ingredients on low, and pour in the melted butter while the mixer is going. Mix on high until the batter is light and fluffy.
Cook on a preheated waffle iron as instructed by the manufacturer. Serves about 4.
Note that these waffles are moist and may require additional cooking time if you prefer a crisp exterior. Served with breakfast potatoes and hot cranberry tea, this is the perfect autumn breakfast!
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