Monday, 7 October 2013

Thanksgiving Pumpkin Waffles

Thanksgiving is coming up this weekend for all of us Canadians, and for us that means lots of delicious homemade goodies! This year our Mama decided to try something different and made these absolutely amazing Pumpkin Spice Waffles for Leah's birthday breakfast. We think they will make the perfect Thanksgiving breakfast,  along with leftover pie of course! : )

Our lovely Mama found this recipe and adapted it to make the fluffiest, dairy and wheat free waffles! 

Pumpkin Spice Waffles 
(adapted from

You will need: 

2 1/2 cups of Spelt Flour or Gluten Free Flour Mix
1/4 cup of sugar
1 tablespoon ground cinnamon 
2 teaspoons of baking powder
1 teaspoon of ginger 
1 teaspoon of nutmeg
1/2 teaspoon of baking soda
3 eggs separated 
1 1/2 cups of soya milk
1 cup of canned pumpkin puree
2 tablespoons of vegan margarine 
cooking spray



Step 1: Preheat waffle iron 
Step 2: Combine flour, sugar, cinnamon, baking powder, ginger, nutmeg and baking soda in a large bowl. 
Step 3: Beat egg whites until almost stiff and set aside. 
Step 4: Whisk together egg yolks, soya milk, pumpkin puree and vegan margarine in another bowl. 
Step 5: Stir in flour mixture until a slightly lumpy batter forms. 
Step 6: Fold in egg whites to the pumpkin batter until combined. 
Step 7: Spray waffle iron with cooking spray; add batter and cook until waffles are golden brown, about 2 minutes. 

Serve with plenty of syrup!! Enjoy! 

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