Somewhere along the way my preference for pancakes was usurped by a deeper love for waffles. Maybe it’s the crisp and crunchy crevices that handle with deft and aplomb the sweet, dusky goodness of real maple syrup or thick smears of peanut butter; or maybe it’s the soft, flavorful interior and the toasty aroma that arises as one cuts into it. Whatever it is – or maybe it’s all of those things – waffles have earned my respect. These low-fat and flavorful pumpkin waffles are especially welcome on a cool autumn morning.
2 cups whole wheat pastry flour
1/2 cup almond meal
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. powdered stevia
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 cup toasted pecans, chopped
2 cups soy “buttermilk” (1 tbsp. lemon juice + soy milk, stir and let sit for 15 minutes)
1 15 oz. can pureed pumpkin
2 tsp. vanilla extract
Heat your oven to 175F and put your breakfast plates in there to warm up. You’ll also be transferring cooked waffles onto an oven rack to stay crisp. Preheat your waffle iron.
Sift together the flour, almond meal, baking powder, stevia, salt, baking soda, pecans and the spices. In a separate bowl, whisk together the pumpkin, soy buttermilk and vanilla extract. Pour the wet ingredients into the dry and mix.
Ladle batter onto the preheated waffle iron that’s been lightly sprayed with cooking oil. Cook for about 4-5 minutes or until you no longer see steam rising from the waffle iron. Transfer waffle to oven to stay warm and crisp until ready to serve. These freeze well. Reheat in a toaster oven until crispy again on the outside.
(The jumping off point for this recipe is the pumpkin waffle recipe in Vegan with a Vengeance, by Isa Chandra Moskowitz. I omitted the oil, used “buttermilk” instead of plain soy milk, substituted whole wheat pastry flour for AP flour, used a little bit of almond meal, added the pecans and used stevia instead of brown sugar. )