1 batch flax egg (1 TBSP flaxseed meal + 2 ½ TBSP water)
1/4 cup pumpkin puree (not the canned pumpkin pie filling)
1/4 cup brown sugar
1 TBSP melted coconut oil
1 tsp baking powder
2 tsp Coconut Cloud Pumpkin Spice creamer powder
1/4 tsp ground cinnamon
1/2 cup coconut milk
1/3 cup strong brewed coffee
1 1/4 cups pastry flour (you can use all purpose flour if you want)
Make the flax egg by combining water and flaxseed in a large bowl and letting it sit for 5 minutes.
Then to that same bowl, then add your pumpkin puree, coconut oil, brown sugar, baking powder, Coconut Cloud pumpkin spice creamer, and whisk. Add almond milk and coffee and stir again until totally combined.
Add flour and stir until just combined. Let batter rest for 5 minutes while preheating your waffle iron.
Cook according to your waffle iron’s instructions, until the center of the waffle is just set and the outside is crispy. Usually 2-3 minutes.
Serve immediately with vegan butter and maple syrup. We also love to top ours with almond butter for added protein and pecans for a little crunch!