It’s that time of the year again. When the clock rolls back and drives parents everywhere crazy.

How about some vegan, gluten-free pumpkin waffles to take the edge off?

These come together in about 20 minutes and are great way to get some veggie goodness (are pumpkins a fruit or vegetable) in the family to kick off your morning.

Vegan Gluten-Free Pumpkin Waffles

Ingredients (makes 6 waffles)
1 1/4 cups non-dairy milk (I used almond milk)
1 tablespoon apple cider vinegar
1 cup canned organic pumpkin
2 tablespoons coconut oil, melted
1 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten Free flour)
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder (look for gluten-free type)
Pinch of sea salt
Pure maple syrup, for serving

Directions:

1. Preheat your waffle iron.
2. Combine the milk and apple cider vinegar in a large mixing bowl and set aside for a few minutes.
3. In another mixing bowl, combine the dry ingredients: flour, brown sugar, pumpkin pie spice, baking powder, and sea salt.
4. Add the pumpkin and coconut oil to the mixing bowl with the milk. Whisk until well blended.
5. Slowly add the flour mixture to the pumpkin mixture and mix just until combined.
6. Scoop about 2/3 cup of pumpkin waffle batter onto your heated waffle iron (or as much as your waffle iron instructions say to use). Then cook until the outside of the waffle is crispy (or as your waffle iron instructions say to do).
7. Serve immediately with the maple syrup and enjoy!