Tomorrow, while you are eating your Sunday breakfast, I will be running 13.1 miles. For fun, I suppose, since I am certainly not running to win. While I’m running I will be thinking about how I could have slept in. Or maybe I’ll be thinking about these waffles.
I’m running the Detroit Women’s Half Marathon. Training didn’t go as well as I had hoped. We got a dog, I worked too much, it was hot, the pool was nice. I’m nervous. I’m excited, my shin hurts, i didn’t train nearly enough, blah, blah, blah I don’t want to talk about. So if you don’t hear about my half marathon ever again don’t take it personally.
Since it will officially be Fall tomorrow (yay!) I’m going all pumpkin on you. Vegan pumpkin pie waffles.
Maybe I’ll run more in the Fall…. I like running more when it’s cool outside.
I used pumpkin pie spice in these waffles. If you don’t have some on hand it’s really easy to make your own:
For the waffles:
These are not overly sweet waffles. Which is probably why I love them so. If you can get your hands on real maple syrup, please use it. Even better is the stuff you can get in the spring — from actual trees. I promise it is better than the “Real Maple Syrup” from Costco. Which is good and much better than like-but-not-really- pancake syrups out there. But still. Find a friend with a maple tree farm.
Waffles are best served hot. When we make them at home, we do them made-to-order. This way they stay the fluffiest and crispest. If you must make them ahead, keep the oven on at a very low temp and place the waffles in a baking dish or something in the oven as you get them done. This keeps them warm. But they will deflate the longer they sit.
Leftover waffles, however, are not as much of a problem. Just wrap them in wax paper and stick them in the freezer. We like using the toaster to heat them up.
- 1/3 cup large flaked oats
- 1-3/4 cups non-dairy milk (I used coconut)
- 1 15-oz can of pureed pure pumpkin
- 1/4 brown sugar
- 1/4 canola or other vegetable oil
- 1 teaspoon vanilla
- 2-1/2 cups all purpose whole wheat flour (or a combination of whole wheat and white flour)
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Add oats to a blender and pulse until finely ground into a powder. Add milk, pumpkin, sugar, oil and vanilla and blend until smooth.
- In a bowl mix together dry ingredients - flour through salt.
- Add pumpkin mixture to the dry ingredients and stir gently until just combined. Let rest 10-15 minutes and heat up the waffle iron.
- Heat waffle iron and, depending on size of waffle iron, using a 1/4 cup - 1/3 cup scoop add batter to center of waffle iron. Close lid and cook until golden brown and crisp.
- Serve hot.