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Pumpkin and Ginger Waffles or Pancakes | Cooked | Flour-Free | Oil-Free | Nut-Free

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I know… I should have made these waffles Instagram-worthy, but to be honest, I didn’t want to saturate these waffles with syrup, whipped cream, nuts, and other enticing foods that we just aren’t eating these days. I don’t believe in “sacrificing” food just for the sake of a photo-op. Perhaps that is backward thinking when operating a recipe site, but I am being real here. And real food should stand on its own! That’s my story, and I am sticking to it.

vegan gluten-free nut-free oil free pumpkin ginger waffles

As you can see in the photos, these waffles crisp up on the outside and brown beautifully. What you can’t see is the soft pillowy insides, the hint of autumn that comes through in every bite, and the nutrition that is captured in each little waffle pocket!  Whenever I make waffles, I make batches so I can pop them in the freezer. It saves time, cuts down on dirty dishes, and provides me with quick, nutritious meals/snacks.

vegan gluten-free nut-free oil free pumpkin ginger waffles

The Purpose of Each Ingredient

Water

Ripe Bananas

Rolled Oats

Ground Flax Seeds

Maple Syrup (Optional)

Dried Crystallized Ginger

Pumpkin Puree and Pumpkin Spice

Ready to make some waffles? This recipe has been a staple in our house, and I hope it becomes one in yours. Sending your apron string blessings, amie sue

vegan gluten-free nut-free oil free pumpkin ginger wafflesIngredients

Yields 8 waffles

Preparation

Waffle Method

  1. Turn the waffle iron on and allow it to reach cooking temperature.
  2. Place the water, bananas, pumpkin puree, oats, flax, pumpkin spice, cinnamon, and salt into the blender or food processor. Blend until creamy.
    • By adding the liquid first, the blades in the blender carafe can move more freely.
  3. Hand-mix in the crystallized ginger.
  4. Pour the batter into the center of the waffle iron. Since machines run in different sizes, add enough so the batter can slightly reach out to the sides.
    • I didn’t need to use any oil to prevent sticking with my waffle machine. If you feel unsure about the machine you are using you can either do a small test run, or you can lightly coat all cooking surfaces of the waffle iron to help avoid sticking.
    • You will need to add a bit more water to keep the batter at a pancake batter consistency, as it starts to thicken the longer it sits. If the batter is really thick,  the waffles will be dense and possibly undercooked in the middle.
  5. I set my waffle iron on “custom” and cook for 6-7 minutes (until the steam coming out reduces).
  6. Open the waffle iron lid and leave it open about for 20 seconds (this will help avoid sticking) before gently removing the waffle with a fork or butter knife.
    • If the waffle still sticks to the iron, you probably need to use a little oil next time.
  7. Repeat until the batter is used up.
  8. Topping ideas – Cinnamon Skillet Apples | Oil-Free | Sugar-Free

Pancake Method

  1. Turn the pancake griddle to 350 degrees (F) and allow it to reach cooking temperature.
  2. Place the water, vanilla, bananas, oats, flax, cinnamon, and salt into the blender or food processor. Blend until creamy.
    • By adding the liquid first, the blades in the blender carafe can move more freely.
  3. Pour the batter onto the pancake griddle, making whatever size you want. Just don’t make them really thick, or they may take too long to cook through.
    • You will need to add a bit more water to keep the batter at a pancake batter consistency, as it starts to thicken the longer it sits.
    • The pancakes will start to create small bubbles in the batter as they cook. They will also let off some steam; once that slows down, it is usually a sign that they are ready to flip.
    • Gently slide the spatula under and around all the edges of the pancake to thoroughly loosen it. Then slip the spatula under the full pancake and give it a quick flip. If the pancake is sticking a little bit to the griddle, it’s a sign that it needs a bit longer to cook. Do not leave these unattended while cooking.
  4. Repeat until the batter is used up.

Storage

  1. If you have any leftovers, they can be stored in an airtight container in the fridge for your next meal. I suggest you enjoy them within 3 days.
  2. These waffles and pancakes can be made in advance and frozen for future meals. I recommend flash freezing: put in a single layer on a baking sheet, slip into the freezer, and once frozen, store in an airtight, freezer-safe container. This method will prevent them from sticking together.

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