SOMETHING SIMPLE: Crispy Pumpkin Oat Waffles
Dairy-Free
Gluten-Free
Vegan
Vegetarian
These gluten-free and dairy-free waffles are made with whole grains, almond milk, canned pumpkin, and avocado oil.
- 1 cup unsweetened almond milk
- 2 tbs. chia seeds
- ¼ cup canned pumpkin
- 1 tsp. lemon juice
- ¼ cup avocado oil, plus more for waffle iron
- 1 tbs. maple syrup
- 1½ cups rolled oats, divided
- 1 tsp. baking powder
- 1 tsp. pumpkin pie spice
- ¼ tsp. sea salt
STEP 1
Whisk together the almond milk, chia seeds, pumpkin, and lemon juice in a medium bowl and allow to set for five minutes. Then add the avocado oil and maple syrup and whisk to combine.
STEP 2
Place one cup of the oats in a blender with the baking powder, pumpkin pie spice, and salt. Blend until the oats turn into a fine powder.
STEP 3
Add the oat-flour mixture to the liquid mixture and stir until all the flour is hydrated. Fold in the remaining ½ cup of oats. Let the mixture stand for 10 minutes, until thickened slightly.
STEP 4
Preheat the waffle iron to the desired setting. When it’s hot, open the iron and oil lightly. Place ½ cup of the batter in the middle of the iron and close the top. After about three minutes, transfer the waffle to a plate or a cooling rack. Repeat with the remaining waffle batter.
STEP 5
Serve hot with more maple syrup, or cool completely and place in a freezer bag to store for up to three months.
Photography: Terry Brennan; Food styling: Betsy Nelson
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