VEGAN BANANA-PUMPKIN WAFFLES

 

One of the best things about a waffle is not just how good they taste.  If you make ahead on the weekend the waffle will  freeze easily.  You can pull one out any day of the week and simply stick it in the toaster for a quick, easy, warm and delicious breakfast.  This recipe will make roughly 1/2 dozen.


2 Cups Flour
4  Tsp. Baking Soda

1/2 Tsp. Salt

1/4 Cup Sugar

2 Tsp Cinnamon

1/2 Tsp. Nutmeg

1 Small Banana ripe

1/2 Cup pumpkin puree

1  Cup Soy Milk

 

 

 

 

Preheat waffle iron according to directions. Mix first five ingredients together in a large mixing bowl.  Blend mashed banana and pumpkin in a separate bowl.  Using a pastry blender, or a large fork, stir into dry dough until combined well to resemble a slightly moist batter.  Add milk a little at a time to reach right consistency.  Batter should pour easily into waffle maker, but not overspill.  Cook for 7 to 10 minutes, or until waffle maker no longer steams and your waffle is a golden brown.

 

TO REVERT TO A NON-VEGAN RECIPE REPLACE SOY MILY WITH REGULAR MILK.