Ingredients
Equipment
Method
- Pour the plant-based milk into a measuring cup and add the apple cider vinegar. Stir the mixture together and set is aside.
- Combine the warm water and ground flaxseed in a small bowl.
- Mix together the all-purpose flour, white whole wheat flour, cooked quinoa, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl with a whisk.
- Turn on the waffle iron.
- In a small bowl mix the pumpkin puree, olive oil, and maple syrup. Add the plant-based milk combined with vinegar and the bowl with the flaxseed mixture. Mix all of the wet ingredients together with the whisk,
- Add the wet ingredients into the dry ingredients. Mix with a wooden spoon just until combined and flour is no longer visible.
- Spray the waffle iron with non-stick spray or brush with a little oil.
- Pour 1 cup of batter in the waffle iron. Sprinkle it with half of the chopped pecans. Put down the cover, turn it, and let it cook for 5 minutes. Remove and repeat for the second waffle.
Nutrition
Notes
The nutrition estimate is from Spoonacular, based mainly on USDA data. Vanilla soy milk was used for the nutrition information.
Uncooked oats can be used in place of cooked quinoa.
Garnish with fresh berries, banana slices, pepitas, more pecans, or other nuts.
