Vegan Pumpkin and Chocolate Chip Waffles
These Pumpkin and Chocolate Chip Waffles are one of my favourite seasonal, plant based breakfasts. They are great for serving up during autumn or Halloween!
Servings: 16 waffles
Calories: 164.23kcal
Equipment
- 1 waffle machine
Ingredients
- 425 ml canned pumpkin
- 4 tbsp sunflower oil or another flavourless oil
- 450 ml plant milk
- 50 g caster sugar
- 0.5 tsp vanilla paste
- 275 g plain flour
- 1.5 tsp baking powder
- 3 teaspoons cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 100 g dark chocolate chips
Instructions
- Preheat your waffle maker while you make the batter.
- In a large bowl, whisk together the pumpkin puree, sunflower oil, plant milk, sugar and vanilla paste until smooth.
- Add the flour, baking powder, spices and chocolate chips to the bowl with the wet ingredients and fold until well combined.
- Brush your waffle maker with a little oil unless it is non-stick.
- Cook each waffle for 5 minutes or until crispy on the outside and fluffy in the middle.
- Keep warm in the oven (on a very low heat) until ready to serve.
Nutrition
Calories: 164.23kcal | Carbohydrates: 23.57g | Protein: 3.44g | Fat: 6.3g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.56g | Monounsaturated Fat: 3.1g | Cholesterol: 0.06mg | Sodium: 62.27mg | Potassium: 157.74mg | Fiber: 1.84g | Sugar: 7.04g | Vitamin A: 4392.99IU | Vitamin C: 3.22mg | Calcium: 93.99mg | Iron: 1.5mg