Having these oat pumpkin waffles ready to be reheated in the freezer is made for those days when two minutes it’s all I can spare to grab breakfast!I personally like a greener and denser breakfast to start my morning right!
I also love having them handy as a snack in my purse for when I know I will be out for a longer period!
That way I don’t feel tempted by sugary and the over-processed stuff! Besides my little girl knows mommy always has some delicious snack for when her stomach calls for some attention!
I made these oat pumpkin waffles gluten free, they are easy to make, taste like a dream! They don’t require loads of ingredients!
What to expect?
These oat pumpkin waffles are:
Delicious, vegan, gluten free, moist oat pumpkin waffles. No sugar added!
These oat pumpkin waffles are great with coffee or tea with some fresh fruits in the morning. Or if you are anything like me. Just pop a slice in the toaster, layer with seed butter, wash everything down with some ice-cold kombucha!
Divine! And yum!
Like I said it’s not something I have every day. I only get one body; diverse food is what nourishes it! It’s a nice change from smoothies, scrambled tofu, and porridges.
I sometimes make some delicious savory vegan breakfast! I’ve got a video on my top 3 here!
Who knows savory waffles were as good as the sweet one?
Here we go!
- 1½ cup oat flour
- 1 Tsp. cinnamon powder
- 1 cup shredded red delicious apple
- ½ lightly, no salt added pumpkin seeds
- ½ soy milk
- 1 Tsp. flax seed
- fruits for serving ( optional)
- ½ Tsp. baking powder
- Heat up your waffle maker on medium heat.
- In a large bowl combine the oat flour with the baking soda.
- Add the cinnamon powder, the flax, pumpkin seeds, and the rest of the ingredients.
- Mix well.
- Let the batter sit for 3-5 minutes.
- Scoop out ⅓ cup of the batter on the waffle maker.
- Let bake for two minutes or until golden.
- Repeat with the rest.
- Serve top with fruits or your favorite toppings.