pumpkin buckwheat vegan gluten-free waffles 3
Punkwheat waffles? Yes, please! I love moist pumpkin, wholesome buckwheat, and spices.

Punkwheat Waffles: Gluten-free Vegan Pumpkin Buckwheat Waffles

pumpkin buckwheat vegan gluten-free waffles 1
Punkwheat Waffles (gluten-free vegan pumpkin and buckwheat waffles) with coconut cream and maple syrup

These moist, sweet, gluten-free vegan pumpkin waffles are particularly good on a fall day, and are also wonderful at any time of year.

I love the way they make the kitchen smell, and they’re great with a dollop of coconut cream and maple syrup on top. I also love the moisture the pumpkin adds alongside the wholesome texture of the buckwheat.

I haven’t yet tried them as pumpkin buckwheat pancakes, but if you decide to do that, let me know how you liked them.

Punkwheat Waffles are here to rock your kitchen–and your taste buds.

And don’t forget, you can always find other waffle recipes and toppings with warm spices in The Global Vegan Waffle Cookbook.

Punkwheat Waffles: Vegan Gluten-free Pumpkin Buckwheat Waffles
 
Prep time
Cook time
Total time
 
These delicious Belgian vegan waffles blend sweetness, wholesomeness, and warm spices. Pumpkin and buckwheat join powers to form a tempting gluten-free treat: Punkwheat Waffles.
Author:
Cuisine: Vegan, Gluten-free
Yields: 5
Ingredients
  • 2 to 2¼ cups soymilk or other non-dairy milk (see note)
  • 1 cup canned pumpkin
  • ¼ cup plus 2 tablespoons brown sugar
  • ¼ cup canola, olive, coconut, grapeseed, or other preferred oil
  • ¼ cup ground flaxseed
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buckwheat flour
  • ½ cup tapioca flour
  • ¼ cup rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1/16 to ⅛ teaspoon ground clove (see note)
Instructions
  1. Combine the soymilk, pumpkin, brown sugar, oil, ground flaxseed, lemon juice, and vanilla extract in a medium bowl and mix thoroughly. Allow to sit for 10 minutes so the flaxseed has a chance to absorb the moisture and thicken. (This helps with binding.)
  2. While the liquid mixture is sitting, combine the buckwheat flour, tapioca flour, rice flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and clove in a large bowl and stir with a whisk.
  3. Pour the liquid mixture into the flour mixture and stir until well blended, and until any large clumps of rice flour are gone.
  4. Let the waffle batter stand for 3 to 5 minutes while preheating a waffle maker according to the manufacturer's directions. This will allow the rice flour to absorb more of the moisture.
  5. Stir the batter more if necessary to get rid of any remaining rice flour clumps.
  6. Spray both grids of the waffle iron generously with oil. This is especially important with vegan and gluten-free waffles, to avoid sticking--even if you have a "non-stick" iron. Pour or ladle the batter onto the center of the iron. As this batter is relatively thin, it should spread all the way out to the edges. If the first waffle is either too small or significantly overflowing, adjust for subsequent waffles.
  7. Bake each waffle for 3 to 5 minutes, or until it can be removed easily, spraying both grids generously with oil prior to each waffle.
Notes
Start with 2 cups soymilk. If the first waffle is a bit too dense or not moist enough, add another ¼ cup soymilk to the mix.
Some people are very sensitive to the flavor of clove. Start with 1/16 teaspoon if that sounds like you.

 

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