Cinnamon Spice Waffles
These waffles are pleasantly spiced with cinnamon, pumpkin spice, and nutmeg, and they’re great any time of year! Try them with an apple-pumpkin topping in the fall (recipe below), or blueberries and maple syrup as pictured above.
Freeze any leftovers and reheat by thawing in the microwave for 30 seconds, then toasting until maximum toastiness is achieved.
Cinnamon Spice Waffles
ready in 30 minutes
serves 4
ingredients
2 tbsp flaxseed meal
6 tbsp cold water
2 c all-purpose flour
2 tsp baking powder
1/2 tsp pumpkin spice
generous pinch of nutmeg
1 tsp cinnamon
2 tbsp sugar
1 1/2 c plant-based milk
1 tbsp vegetable oil
1/2 tsp salt
method
Preheat the waffle iron. Mix the flaxseed meal and water and set aside in the fridge until it starts to thicken into a gel.
In a large bowl, whisk together flour, baking powder, sugar, cinnamon, pumpkin spice, salt, and nutmeg until well combined.
Make a well in the dry ingredients and add the sugar, vanilla, milk, oil, and flax mixture.
Combine wet ingredients with dry, mixing with a wooden spoon until just combined, but still lumpy. Do not overmix.
Cook in a waffle iron according to instructions. I use this mini waffle iron, and it takes 1/4 cup of batter about 5 minutes.
Apple-Pumpkin Topping
ready in 15 minutes
ingredients
2 large apples, chopped into bite size pieces
water
2-3 tbsp canned pumpkin
½ c maple syrup
1 tsp cinnamon
method
In a small saucepan, combine chopped apples, cinnamon, and ½ c water. Simmer on low heat until the apples start to soften.
Add the canned pumpkin, another ½ c water, and maple syrup. Simmer until ready to serve.
