My little family is a huge fan of Brinner, and we have it at least once a week. We take waffles very seriously and have instituted a weekly tradition called “Waffle Wednesday.”
I found out this morning that tomorrow is the first day of what’s called “Texas Go Vegan Week” put on by the Vegan Society of Peace. It’s also currently the beginning of fall… pumpkins… warm, yummy food…
To celebrate all the above in one meal, I present to you this recipe: Cream Cheeze Filled Pumpkin Pie Waffles! This recipe is adapted from Robin Robertson’s Pumpkin Pie Pancakes from her book, Vegan Planet.
For the Waffles:
1 ½ c. all purpose flour (we used Krusteaz gluten free blend)
1 Tbsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. pumpkin pie spice
2 c. nondairy milk (we used Silk almond coconut blend)
1/3 c. canned pumpkin puree
3 Tbsp. maple syrup
2 Tbsp. melted coconut oil
For the Cream Cheeze Filling:
1/4 C. nondairy cream cheese alternative (we used Tofutti)
1 Tbsp. Maple syrup
1 tsp. coconut oil
Preheat your waffle iron.
To make the waffles: Mix together the dry ingredients in a large bowl: the flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside.
Using a blender, blend the nondairy milk, pumpkin puree, 3 Tbsp. maple syrup, and 2 Tbsp. of coconut oil.
Pour liquid ingredients into dry and mix until incorporated.
For the filling: mix cream cheese, 1 Tbsp. maple syrup, and 1 tsp. coconut oil together until incorporated.
Using the instructions specific to your waffle iron, pour ¾ the required amount of batter on the waffler (our waffle iron uses a ¾ cup scoop so I put ½ cup in the waffle iron). Spoon about 1-2 Tbsp. of the cream cheese mixture directly onto the batter you just put down. Now top the cream cheese mound with the remaining ¼ required amount of batter (ours was ¼ cup). Close the waffle iron and cook until finished (you know your waffler).
Top finished waffles with crushed toasted pecans and buckets of maple syrup! This goes extremely well with scrambled tofu for a complete meal.