Vegan Pumpkin Cornbread Waffles
A crisp and healthy vegan cornbread waffle infused with lots of rich pumpkin flavor. Topped with vegan butter and maple syrup, it makes the perfect fall breakfast.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 3 Tbsp dairy-free butter ((melted // or sub avocado oil))
- 1 - 1 1/2 cups unsweetened almond milk* ((or other dairy-free milk))
- 1/2 cup pumpkin purée
- 2 Tbsp brown sugar
- 1 tsp pumpkin pie spice
- 1 cup vegan cornbread mix* ((such as Trader Joe's // Jiffy is not vegan))
- 1/4 cup unbleached all-purpose or whole-wheat pastry flour
- Dairy-free butter
- Maple syrup
Steps
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Prepare flax egg by adding flaxseed meal and water to a large bowl and mixing to combine. Set aside for 5 minutes to develop an "eggy" texture.
-
To the same bowl, add melted dairy-free butter (or oil), almond milk (starting with the lesser amount // 1 cup as recipe is written), pumpkin purée, brown sugar, and pumpkin pie spice and whisk to combine.
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Add cornbread mix and flour and whisk until just combined. Let rest for 5 minutes while preheating waffle iron. The batter should be thick, but pourable. If too thick, add more milk and whisk to combine. If too thin, add additional flour and whisk to combine.
-
Spray waffle iron with non-stick pray and pour 1/3 cup measurements onto the griddle (if using a Belgian waffle maker, use 2/3-1 cup batter per waffle). Close and cook according to manufacturer instructions (should be about 3 minutes for thin waffles or 5-6 for Belgian).
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Serve warm topped with dairy-free butter and maple syrup (optional). Non-vegans can opt for real butter and honey or maple syrup.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flaxseed meal | 1 tbsp | - | - |
| water | 2.5 tbsp | - | - |
| dairy-free butter | 3 tbsp | Rp 5.000/100ml | Rp 2.250 |
| - 1 1/2 cups unsweetened almond milk* | 1 | - | - |
| pumpkin purée | 0.5 cup | - | - |
| brown sugar | 2 tbsp | - | - |
| pumpkin pie spice | 1 tsp | - | - |
| vegan cornbread mix* | 1 cup | - | - |
| unbleached all-purpose or whole-wheat pastry flour | 0.25 cup | - | - |
| Dairy-free butter | - | - | - |
| Maple syrup | - | - | - |
*Estimated market prices, may vary by region
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