These fluffy, golden-brown Spelt Flour Vegan Pumpkin Waffles are infused with the warmth of pumpkin spice. Packed with wholesome ingredients and bursting with autumn flavor, these one-bowl waffles will satisfy your cravings for a delightful breakfast.
The alluring scent of pumpkin spice, combined with the nutty and tangy notes of whole-grain spelt flour, creates irresistible breakfast waffles that are crisp on the outside and delightfully chewy on the inside.
My family adores these healthy vegan pumpkin waffles.
I enjoy my pumpkin soup and my pumpkin cake is gorgeous.
Occasionally, in the afternoons, I like to savor my iced pumpkin latte.
What is spelt flour?
It comes from the wheat family. Spelt flour has a nuttier, tangy flavor and is easily digestible. This whole grain is high in fiber along with being packed with nutrition and other vitamins and mineral.
Why you will love this recipe
Easy and one bowl preparation
Flavors that melt in your mouth
Oil free and nut free
A simple list of 9 ingredients
Spelt flour – I opted for whole-grain spelt flour for its high fiber content, but white spelt flour can be used if preferred.
Pumpkin puree – I used canned pumpkin puree but you may use your homemade pumpkin puree for these waffles.
Pumpkin spice – This spice is crucial for the wonderful flavor and aroma.
Banana – This adds sweetness to the recipe and also acts like an excellent egg substitute in these eggless pumpkin waffles.
Maple syrup – This contributes a caramelized taste and balances the banana’s flavor.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I combined whole grain spelt flour, baking powder, salt, and pumpkin spice in a large bowl.
Secondly, I mashed the banana in a small bowl which I tossed in with the flour mixture.
Next, I added pumpkin puree, oat milk and maple syrup to it.
Thereafter, I whipped it into a batter and kept it aside.
Afterwards, I preheated the waffle maker or waffle iron. I poured in 1/2 cup of the batter at its center and spread it in a round shape roughly.
I closed its lid and let it cook until the waffles were cooked from both sides.
Then, I gently, scooped it with a flat spatula and placed it on the serving plate.
Once done, I topped it with with nuts and seeds.
These vegan pumpkin waffles were the best and the most delightful breakfast for my family.
I promise that once you make it you are going to make them again and again.
- You may add 1/2 cup chocolate chips to the batter for a sweet twist.
- Boost the protein by incorporating 2 tablespoons of hemp seeds into recipe.
- Include a scoop of your preferred unflavored plant-based protein powder in the batter.
These tastes best when served immediately. However, the leftovers may be refrigeated in an air tight container. Oven toast it for 3-4 minutes before serving.
- It is important to grease your waffle maker so as to prevent sticking.
- Make sure to preheat the waffle maker/iron as per the manufacturer instructions.
- Pay attention to the waffle maker’s indicator; cook the batter at low to medium temperature until the green light appears, then increase to medium-high for a few seconds or 1-2 minutes to achieve a golden-brown texture without overcooking or undercooking.
Yes! Whole wheat flour can be substituted for spelt flour.
Preheat your waffle maker properly and then grease it with cooking spray. Make sure to cook it properly and do not rush thorough the cooking process.
If you prefer, you can use 1/2 cup of applesauce as a sweetening alternative and drizzle maple syrup on the cooked waffles to suit your taste.
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Spelt Flour Vegan Pumpkin Waffles
- In a large mixing bowl combine spelt flour, baking powder, salt and pumpkin pie spice. Mix it well until all ingredients are well blended.
- In a small bowl, mash the bananas with a fork or with a food masher and spoon it out to the flour mixture.
- Add pumpkin puree, oat milk, vanilla extract and maple syrup to the flour mixture and whip it into a thick batter.
- Pre-heat your waffle maker/waffle iron and grease it well with a cooking spray. Spoon about 1/2 cup of the batter at its center and spread it roughly in a round shape with the back of a spoon. Close its lid and let it cook until golden brown on both sides. ( You may have to cook for a little extra 2-3 minutes depending on the type of your waffle maker so as to make sure the waffles are cooked through the inside. If you have green light indicator in your waffle maker then cook the batter at low-medium temperature. Once the light turns green increase the temperature to medium-high without disturbing the waffle. When the light turns green again open the lid. This will prevent the waffles from breaking and sticking.)
- Gently scoop the waffle out on to the serving plate and top it with your favorite nuts and seeds.
- This recipe yields 5 waffles of about 6 inches in size.
- Almond milk can also be used instead of oat milk.
- Waffle maker’s indicator; cook the batter at low to medium temperature until the green light appears, then increase to medium-high for a few seconds or 1-2 minutes to achieve a golden-brown texture without overcooking or undercooking.
- These tastes best when served immediately. However, the leftovers may be refrigerated in an air tight container. Oven toast it for 3-4 minutes before serving.
- The nutritional information will vary depending on your choice of toppings.