Savory Pumpkin Cornbread Waffles
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.
Servings 5 (waffles)
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 (sub gluten-free flour blend for a GF option)
- 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).
Notes
*Amount of almond milk required will depend on the brand of cornmeal and what type of flour you use. If the batter appears too thick, add another few Tbsp thin out.
*Nutrition information is a rough estimate calculated without toppings.
*Nutrition information is a rough estimate calculated without toppings.
Nutrition (1 of 5 servings)
Serving: 1 waffles Calories: 159 Carbohydrates: 26 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 3.5 g Sugar: 1 g