Vegan Pumpkin Waffles with Ginger Maple Syrup

Vegan and gluten-free




  1. In large mixing bowl, blend or whisk pumpkin or butternut puree, plant milk and melted coconut oil
  2. In a smaller separate bowl whisk AP Gluten Free Flour, Coconut Sugar, Baking Powder and Pumpkin Spice
  3. Add dry ingredients to wet ingredients
  4. Mix just until combined. Do not overmix, a few lumps are okay
  5. Let sit for 5 minutes while preheating waffle iron
  6. Use waffle iron according to its instructions
  7. While waffling, take a small nonstick sauce pot and pour in the desired amount of maple syrup you will need.
  8. Turn heat to low and using a microplane or zester, add grated ginger to the syrup.  The more you use, the stronger the taste. The less you use, the milder the taste.
  9. I can’t tell you how much . . . this is where you have to practice Mindfulness and trust your intuition to guide you in the kitchen!
  10. Whisk this gently until syrup starts to bubble.  The minute it starts to bubble, remove from heat and pour into a clean glass container.
  11. Set aside and serve with waffles once they’re cooked.


This recipe makes 9 mini waffles or 2-3 large ones