Get into cosy autumn vibes with these insanely delicious, crispy and wholesome vegan pumpkin waffles. Bursting with warm autumn spices and flavours, they make an outstanding autumn brunch. Vegan and can be made gluten free.
In a small bowl, make a flax egg by mixing 1 tablespoon of ground linseed (flaxseed) with 3 tablespoons of water. Stir until combined and set aside.
In the meantime, add all dry ingredients into the food processor and blitz for 1-2 minutes until fine flour forms.
Add the wet ingredients into the food processor, along with the flax egg and process for a couple of minutes until smooth batter forms. Rest for 10 minutes.
Heat up the waffle iron. Grease with oil/spray oil. Pour the batter into the middle of each waffle (around 2 heaped tablespoons per waffle), close the waffle iron and cook for 6-8 minutes until crispy on the sides. The waffles will crisp up as they’re cooling down.