Better for you pumpkin waffles - vegan, made with whole wheat pastry flour, tons of delicious pumpkin and fall spices + just the right sweetness from brown sugar.
Make a well in the center and pour in the cashew milk, vanilla and pumpkin puree. Whisk everything together until combined and there are no lumps left.
Preheat your waffle maker /iron to your desired setting. ( I used All-Clad classic round waffle maker on #7 setting because I like mw waffle crisp).
Once your waffle maker is ready make sure to lightly spray or brush both the top and bottom plates with a light layer of olive oil. I do this although the plates are technically non-stick, it’s up to you).
Pour 3/4 cup of batter in the middle of the plate, close the top (but do not lock) and watch your waffle lightly rise. Once you hear the done beeping sound your waffle is ready. Transfer to a cooling rack and repeat with the rest of the batter. I made 4 large waffles with 4 easy cut out sections you can tear and have 4 small waffles. Enjoy hot or freeze for later.
Notes
Add Ins: 1/3 cup chocolate chips, 1/2 cup blueberries or blackberries.
Can I use this waffle mix to make pancakes instead? - Absolutely, just pour a ladle of the batter onto a flat cast iron griddle or skillet and cook until you notice little bubbles forming on the surface. Then flip and cook an extra couple of minutes, do not press on the pancakes or they won't be fluffy.
How about almond flour? - I would not recommend this substitution in the recipe. I have tested it and they were quite messy and a pain to work with. There will be a separate recipe for gluten free almond flour waffles in the future, or update this post as I keep testing.
Make Ahead + Freezing - This is a great recipe to be made ahead. Each waffle can be individually frozen in freezer proof bags, then popped in the toaster oven for a few minutes until heated through and crispy again.