Vegan Sourdough Pumpkin Spice Waffles
These tasty Vegan Sourdough Pumpkin Spice Waffles are infused with the seasonal flavor of pumpkin and the warmth of pumpkin pie spices like cinnamon, cloves and nutmeg. A wholegrain, soy-free and nut-free recipe, can be made with sourdough discard.
Servings: 12 large waffles
- 1 cup sourdough starter (both fed and unfed are fine)
- 2 cups whole wheat pastry flour
- 2 cups nondairy milk
- 2 tsp apple cider vinegar
- 1 tbsp sugar
- ½ tsp baking soda
- ½ tsp salt
- 2 flax eggs (2 tbsp flaxmeal + 6 tbsp warm water, whisked together)
- 15 oz pumpkin puree
- 1 tbsp pumpkin pie spices (I used a mix of cinnamon, cloves, ginger and nutmeg)
Make the overnight sponge by mixing together the sourdough starter, whole wheat pastry flour, sugar and milk-vinegar mixture in a very large bowl. The dough will expand by morning as all those good bacteria and yeast go to work, so make sure you have enough room in the bowl.
In the morning, just before making your waffles, stir in the baking soda, salt, flax eggs, pumpkin puree and pumpkin pie spices into thesponge.
Use a ½ cup measure to pour the batter on a preheated waffle maker. Bake according to manufacturer's instructions.
Serve hot with maple syrup or whipped cream.
Serving: 1waffle | Calories: 130kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 215mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5670IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg