Flax Egg Pumpkin Waffles or Pancakes

Flax Egg Pumpkin Waffles or Pancakes make for the perfect Autumn breakfast during the cooler months. These are infused with warm and comforting spices, rich in nutrients, and naturally sweetened with warm maple syrup to complete a satisfying morning meal. Pair the waffles or pancakes with eggs or fruit and enjoy with a cup of hot coffee or tea.

By Rose Huxford

My Flax Egg Pumpkin Waffles or Pancakes are ideal for the autumn season, made with my homemade pumpkin puree, though canned pumpkin puree works wonderfully too. While pumpkin puree can replace eggs, I boost the nutritional content by incorporating flax eggs for added fiber, protein, and omega-3s. There's no need for oil since pumpkin puree can also serve as a substitute for oil. I finish my waffles or pancakes with warm maple syrup, hemp seeds, pumpkin seeds, and chopped pecans, which keeps me full for hours and adds plenty of vitamins and minerals. They're easy to make, and you can effortlessly double the recipe for larger gatherings.

Flax Egg Pumpkin Waffles or Pancakes

Yields: ~6 waffles or 8 pancakes

Prep-time: 5 minutes

Equipment: Waffle iron or pancake griddle, 2 large mixing bowls, 1 medium mixing bowl, whisk, spatula, liquid measuring cup, measuring spoons, measuring cups.

Ingredients

• 2 cups all-purpose flour or gluten free 1:1 baking flour

• 2 tablespoons ground flaxseed meal

• 5 tablespoons water

• 1/4 teaspoon salt

• 1/4 teaspoon baking soda

• 1/2 tablespoon baking powder

• 2 tablespoon ground cinnamon (I use Ceylon cinnamon)

• 1/2 teaspoon ground nutmeg

• 1 tablespoon pumpkin pie spice

• 1/2 teaspoon ground ginger

• 1/2 can (3.75 ounces) pumpkin puree

• 1 1/4 cup dairy free milk, or regular milk

• 2 tablespoon apple cider vinegar or white vinegar or lemon juice

• 1 teaspoon pure vanilla extract

• 1/2 cup coconut sugar or brown sugar

Toppings (optional)

• hemp seeds

• pecans

• pumpkin seeds

• maple syrup

• butter

Directions

1. Pre-heat your waffle iron or pancake griddle. Add either nonstick spray or melted butter. *If using gluten free flour, wait to turn on the waffle iron or griddle. The batter will need to rest for about 30 minutes.

2. Start of by making homemade buttermilk: Stir milk and apple cider vinegar together. Allow it rest to thicken and curdle.

3. Next, stir together flaxseed meal and water in your medium mixing bowl. Let it rest for a couple of minutes, this is your flax egg.

4. In a large mixing bowl, blend your flour, salt, baking soda, baking powder, and spices.

5. In another large mixing bowl, whisk together pumpkin puree, flax eggs, coconut sugar, and vanilla extract. Mix until creamy and well blended.

6. Add your dry mixture to your wet mixture, then add in your homemade buttermilk. Use a spatula to blend the ingredients until just fully incorporated. It's ok if there are some lumps. Avoid over mixing so you don't have hard waffles or pancakes.

7. *Note: If using gluten free flour, let the batter rest for around 20-30 minutes. This helps the gluten free flour absorb the wet ingredients and prevents a grainy texture.

8. Add 1/2 cup of batter to your pre-heated waffle iron or griddle. If using waffle iron, it should notify you when the waffle is ready.

9. When using a griddle, cook the batter on each side for approximately 3-4 minutes. Wait until the first side forms bubbles around the edges and achieves a rich golden brown color. Then, flip to the other side and cook until it also becomes a rich golden brown. Ensure the pancakes are thoroughly cooked to avoid an uncooked center.

10. Spread butter to your waffles or pancakes, pour warm maple syrup and sprinkle with hemp seeds, nuts and pumpkins seeds. Enjoy!