Prep 10 mins
Cook 20 mins
Posting for safe-keeping.. Have not tried this. From Vegan With A Vengeance
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground cloves
- 2 cups soymilk
- 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
- 1⁄3 cup oil
- 1⁄3 cup brown sugar
- 2 teaspoons vanilla extract
- Preheat waffle iron according to manufacturer's instructions.
- Sift together the floue, baking powder, baking soda, salt, and spices.
- In a seperate bowl, vigorously whisk together the soy milk, pumpkin, oil, brown sugar, and vanilla until emulsified.
- Pour the wet ingredients into the dry and mix.
- Prepare the waffles according to the manufacturere's instructions.
Delicious! And not too sweet, which I really appreciated. The spices gave them such a rich flavor- so much more interesting than regular waffles.
I made this recipe a while back and was pretty impressed! They do stick, so make sure you use plenty of cooking spray. I left the ginger out because I honestly can't stand it, especially in large quantities. With the extra batter, I made the waffles and stuck them in the freezer. When ready to eat again, stick them in the microwave just to thaw a little, then move them to the oven (200 degrees, maybe between 5-8 minutes). Or, after thawing, put in the toaster.
These were OK- not outstanding, but pretty good. And it definitly does not make anywhere near 24 waffles unless you're making them the size cookies.