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Holiday Waffles

These waffles have cinnamon, orange peel, vanilla, gingerbread-pecan flavors in each bite. Gluten free and vegan.
Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Servings: 4 large waffles
Author: Kathy Patalsky

Ingredients

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 

Instructions

  • 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.