Thanksgiving is next week, and I am definitely getting in the holiday mood. Besides actually cooking and baking, my other favorite thing to do is look at food, plan out menus, and brainstorm new ways to show the world how easy being vegan can be. We live really close to my husband’s family, and we go over to his brother’s house for Thanksgiving. So many people come, and I get so excited about all the food people bring. There are a lot of meat eaters of course, but I am definitely among other rabbits. My husband usually makes a seitan wellington, and the greatest vegan mashed potatoes of all time.
In the spirit of the holidays, I was brainstorming great holiday breakfasts, I have a few more up my sleeve as well. I was thinking about what would be quick and easy for guests or just yourself of course, but also super festive. I had never seen a cranberry maple syrup before, and I thought is sounded really delicious. It is,btw. Also, I have seen pumpkin waffles, but I really love the added texture of the walnuts. This whole flavor combination, pumpkin,walnut and cranberry, was really, really delicious.
We bought a waffle iron pretty recently actually, and it was the best decision ever. My husband spent weeks waffling everything. I highly recommend getting one if you don’t have one already. I love how easy it makes things. If truth be told, I hate watching and flipping pancakes. A waffle iron makes everything so much easier. They even have a light to tell you when the waffle is ready. This is a simple recipe that is made even easier by the use of a waffle iron.
These waffles are also insanely delicious with just regular maple syrup if you feel like skipping that step. I recommend both the cranberry and regular syrup. They tastes amazing with both. I love the color of the cranberry syrup though, it is so beautiful!
I hope you enjoy! They are truly scrumptious. Adapted from Epicurious.
Tools I used:
Hamilton Beach Flip Belgian Waffle Maker with Removable Plates (26030)
Cuisinart Chef’s Classic Stainless Saucepan with Cover, 1 1/2 Quart
Thunder Group GLTWSY014 Syrup Dispenser with Cast Zinc Top, 14-Ounce
Vegan Pumpkin Walnut Waffles with Cranberry Maple Syrup
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 30m
- Serves: 4
- Yield: 4-6 waffles
- Category: Breakfast
- 1 1/4 c All purpose flour
- 3 tbsp. Brown Sugar
- 1 1/4 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 2 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/4 tsp. Cloves
- 4 tbsp. Flax seed
- 6 tbsp. Water
- 1 c Almond milk
- 1 tsp. Apple cider vinegar
- 1/2 c Pumpkin puree
- 1 tsp. Vanilla
- 3 tbsp. Vegan butter, I use Earth Balance (melted)
- 2/3 c Walnuts(chopped)
Cranberry maple syrup
- 1 1/2 c Cranberries,fresh
- 3/4 c Water
- 1/2 c Maple syrup
- 2 tbsp. Sugar (optional, if you want it to be a little sweeter)
- Make the syrup, add all the ingredients to a sauce pan. Heat on medium, stir to combine, and simmer until all the cranberries burst. Strain through a fine sieve, and set aside.
- Make the batter, add all the dry ingredients to a large mixing bowl.
- Combine the flax and water to make flax eggs, add them to the dry ingredients.
- Mix the almond milk and apple cider vinegar together and stir. Let sit for a minute to make vegan buttermilk. Add the milk, pumpkin, vanilla and melted vegan butter to the dry ingredients. Whisk together until fully combined.
- Add chopped walnuts and stir together. Pour into waffle iron and cook according to your waffle iron’s instructions.
- Serve immediately with cranberry syrup. They are also delicious with just regular maple syrup.