Usually, in autumn-winter season I prepare a lot of pumpkin recipes. Waffles are favorite of all at home. They are proper breakfast in the cold winter mornings. And on top, not much experience is needed. I offer you a vegan variant that is highly appreciated even by omnivorous people. I am just pouring a cup of hot tea and catch up with their preparation.
Products you need:
3 tbsp. mix of ground chia seeds and flax seeds
1 cup natural pumpkin puree (I buy it ready, if you do not find such, just make a puree out of baked or boiled pumpkin)
1 teaspoon cinnamon
a pinch of salt
3-4 tbsp. of sugar from agave (you can replace it with a choice to your taste)
2 cups of flour, filled until it heaps above the rim
1 and ½ cup almond milk, unsweetened
½ teaspoon baking powder
oil for greasing the plates of the appliance
I mix all the ingredients (excluding oil) with a mixer/blender until it becomes homogeneous mixture.
Bake the waffles in the special Waffle Maker, not forgetting to grease the surfaces of both plates before each waffle.
The dough is thick, but I like it that way. Optionally, a little water may be added.
They are served with honey, jam (I recommend chestnut jam, it fits perfectly).