Savory Pumpkin Cornbread Waffles by Minimalist Baker
Savory pumpkin cornbread waffles that are vegan and require just 30 minutes and 1 bowl. Top with whatever you please: an egg, vegan chili, avocado, or even butter and maple syrup.
Original recipe
Time
Prep: 10mins Cook: 10mins Total: 20mins
Nutrition
- Calories
- 159 kcal
- Carbohydrate content
- 26 g
- Fat content
- 4 g
- Fiber content
- 3.5 g
- Protein content
- 4 g
- Saturated fat content
- 1 g
- Serving size
- 1 waffles
- Sugar content
- 1 g
Ingredients
- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 1 Tbsp non-dairy butter ((melted // or sub coconut or avocado oil))
- 1 1/4 to 1 1/2 cups unsweetened plain almond milk*
- 1/2 cup pumpkin puree
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp baking powder
- 3/4 cup yellow cornmeal
- 1/2 cup whole wheat pastry or all-purpose flour
- 2 Tbsp finely chopped chives, green onions, or jalapeño ((optional))
Instructions
- Prepare flax egg by mixing flaxseed meal and water in a large bowl and let rest for 5 minutes.
- Add pumpkin puree, salt, pepper, baking powder, melted butter and whisk until well combined. Add almond milk and whisk once more.
- Next add flour and cornmeal and stir until just combined – small lumps are OK. Lasty, fold in chives or green onions. Your batter will be thick – let it rest for 5-10 minutes while preheating waffle iron.
- Generously spray waffle iron with non-stick pray and pour heaping 1/2 cup measurements onto the griddle. Close and cook according to manufacturer instructions (should be about 3 minutes).
- Serve warm with vegan butter and maple syrup for a sweet-savory combination, or vegan chili, sliced avocado and salsa, or a fried egg (for non-vegan).