Vegan Pumpkin Spice Waffles + Quick Chocolate Sauce
Probably the last of the pumpkin recipes for this year, I give you a sweet-toothed vegan’s champion breakfast – pumpkin spice waffles and a bonus chocolate sauce! Waffles are still a novelty in this house; I make pancakes a lot for special family breakfasts (that is when the three of us are actually able to enjoy breakfast together – #shiftwork) but waffles tend to be a rarer occurrence. And I’m not sure why; vegan waffles are easy to make and fairly adaptable – I added leftover pumpkin puree to a recipe I’ve been tinkering with for some time now, and they emerged with ease from the waffle maker.
These waffles are deliciously simple, golden and crispy – cornmeal is magic here! The warm spices give these a nice autumnal vibe and the optional chocolate sauce – made in seconds in the microwave – is so, so good. Give them a whirl and let me know what you think! xo
Makes 6 big waffles – depending on your waffle maker (I use a Sage No-Mess Waffle Maker)
Dry Mix:
125g plain flour
50g fine cornmeal
2 tbsp sugar
2 tsp baking powder
1/4 tsp bicarb
1 tsp pumpkin spice or mixed spice
Wet Mix:
250ml non-dairy milk
2 tsp lemon juice (squeeze bottle is fine)
100g pumpkin puree
2 tbsp oil (a neutral one like rapeseed or sunflower is best)
For the Chocolate Sauce:
60g dark chocolate
60ml non-dairy milk
1 tbsp syrup – golden or maple is fine
Fruit to serve – nothing really goes with pumpkin so everything does, if you know what I mean
Preheat your waffle maker according to the instructions. Mine takes a few minutes to get hot so I switch it on before I start mixing the ingredients.
Place the dry ingredients into a large mixing bowl or jug and stir together. In a separate jug, whisk together the wet ingredients, then pour on to the dry mix.
Briskly whisk by hand until you have a relatively smooth batter with no visible dry bits. Cook according to your waffle maker’s instructions. For my type of waffle make, I use a heaped 1/3 cup to measure the batter and I cook them on #4 until done (about five minutes, mine beeps when it’s ready).
I find waffles are best eaten immediately; but if you make them in advance you can get reasonably good results by carefully reheating in a toaster very briefly.
For the chocolate sauce: Simply place all the ingredients into a dish and microwave in short blasts (15 seconds/700w microwave) until melted, stirring in between.
