So it’s pretty hot here in Chicago lately and, like Daria, I have to ask, “Is it fall yet?”
But rather than complain [too much] about the heat, today at breakfast, I decided to pretend it actually was fall. I figure, if Starbucks can have their pumpkin spice latte already, I can make pumpkin spice waffles.
“Health is Beauty” bonus: Pumpkin is high in vitamin A & carotenoids to make your skin glow & help to keep it wrinkle-free.
1 1/2 c Bob’s Red Mill all-purpose gluten-free flour
1 c brown rice flour
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp salt
3/4 tsp xanthan gum
1/4 c melted coconut oil
2 1/2 c So Delicious coconut milk
3 tbsp agave nectar or maple syrup
1 tbsp vanilla
1/3 c canned organic pumpkin
1/2 c gluten-free vegan chocolate chips
Preheat waffle maker until hot.
In a medium bowl, whisk together dry ingredients [fours, baking powder, baking soda, pumpkin pie spice, salt, & xanthan gum].
Add coconut milk, coconut oil, agave, vanilla, and pumpkin.
Mix ingredients together until smooth.
Fold in chocolate chips until distributed throughout batter.
Grease waffle maker with vegan butter, coconut oil, or a vegan non-stick spray.
Pour approximately 1/2 c of batter onto waffle griddle and bake until desired level of crispiness has been reached.