Holiday Waffles
These waffles have cinnamon, orange peel, vanilla, gingerbread-pecan flavors in each bite. Gluten free and vegan.
Prep Time15 minutes mins
Cook Time4 minutes mins
Total Time19 minutes mins
Servings: 4 large waffles
Author: Kathy Patalsky
Dry:
- 1 cup gluten free flour
- ½ cup oats
- ¼ cup hemp seeds (optional - sub more oats if necessary)
- ½ teaspoon ginger powder
- ½ teaspoon cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet:
- ½ cup pumpkin puree, unsweetened
- ¼ cup maple syrup
- ¼ cup virgin coconut oil, melted
- 1 flax egg (1 tablespoon ground flax + 3 tablespoon warm water)
- 1 cup non-dairy milk
- 1 teaspoon blackstrap molasses (optional)
- ½ teaspoon vanilla extract
- 2 tablespoon orange or tangerine juice
Fold in:
- ½ teaspoon orange zest
- ½ cup chopped pecans
Warm up your waffle maker - I am using my dreamy Waffle Baker by KitchenAid, found on AllModern.
Add the hemp seeds and oats to a blender and blend until powdery, but not over-blended to be too clumpy.
Combine all dry ingredients, including this seed-oat mixture, in a large mixing bowl. Sift or break up any clumps if needed.
Add all the wet ingredients to the same blender and blend until smooth.
Pour the wet mixture into the dry bowl and combine using either a large whisk or hand beater. Whip until fluffy.
Fold in the pecans and orange zest.
Cook waffles on your waffle maker and serve warm. (I usually do 4 minutes per waffle, 4-5 if I want them well done and a bit more crispy and browned.) Allow the waffles to cool on a cooling rack or similar for 2-3 minutes before placing on a plate to serve - this helps create a crispy texture.