Ingredients

1 cup plant milk (ex. homemade cashew milk)
1/2 tbsp lemon juice
1 large egg
1/2 cup pure pumpkin purée
3 tbsp vegetable oil (or neutral oil of choice)

1 cup quinoa flour*
1/2 cup potato starch
3 tsp baking powder
1/2 tsp salt
2-3 tbsp honey
**see Notes for sweet or savoury add-ins

vegetable oil spray (or more vegetable oil)

waffle maker

Method

1. Whisk together plant milk and lemon juice, and allow to sit while you gather your remaining ingredients. The lemon juice and time will create a buttermilk.
2. Add egg, pumpkin purée, and vegetable oil and whisk until combined and slightly bubbly.
3. Add remaining ingredients and whisk until smooth.
4. Plug in your waffle maker to get it heating up. Allowing your batter to sit while the waffle maker heats up allows the quinoa flour to absorb the moisture from the batter, creating a fluffier waffle texture.
5. When your waffle make is ready, spray the top and bottom heating trays with vegetable spray to prevent sticking.
6. Pour batter into the centre of the bottom waffle maker tray and close the top. Depending on the depth and size of your waffle maker, your may need to completely fill your tray or just add to the centre as it will ooze outwards when the top is closed. As you make more, you will get the hang of how much batter you will need (more or less) to fill your tray to your liking, and how much time you need for your preferred doneness.
7. Allow your waffle batter to cook for a couple of minutes before lifting the lid to check doneness. Once the waffle is cooked enough, the lid can be placed back down anytime, but it must not be loose and batter-y, so give it some patience at first.
8. Remove the waffle (using tongs, a fork, or a spatula) and set aside. If you plan on eating these right away, you can serve now or place in an oven at 130-170ºF (lowest temperature or “warm cycle”). If you are saving all of your waffles to freeze and place in the toaster later,  place them on a cooling rack to retain crispness.
9. Continue spraying your waffle trays, adding batter, cooking, and removing waffles until you have used all of your batter.
10. If saving for toaster waffles, allow to cool completely before placing in an air-tight container or freezer bag and freeze. Place in the toaster when your would like to eat.
11. Serve with toppings of your preference!

Notes:

1. *For quinoa flour, I use Norquin from Costco, GoGo Quinoa flour, or, if I’m in a pinch, I get bulk quinoa flour from Bulk Barn.
2. **Add-ins:
   For sweet pumpkin waffles: add 1 tsp vanilla and/or 1 tsp pumpkin spice or cinnamon
   For savoury pumpkin waffles: add 1-2 tsp of minced, fresh savoury herbs (ex. thyme, rosemary, sage) or poultry seasoning (a mix of dried savoury herbs).
3. Topping ideas:
   Sweet: Stovetop Spiced Apples, pure maple syrup, warm Orange Cranberry Sauce or Jelly Style Cranberry Sauce, toasted Salted Maple Marshmallows (omg!), Maple Whipped Cream, yogurt with berries and Trail Mix Granola (or Nut and Seed Mix), or cold Caramel Banana Nice Cream with your warm pumpkin spice waffle.
   Savoury: fried chicken with gravy and garlic Swiss chard, pulled pork with Maple Apple Cider Baked Beans and slaw (ex. Golden Slaw or Beet, Cabbage, and Carrot Slaw), as a side or base with bacon and eggs, or with sweet chilli sauce and Crispy Rice Tofu Nuggets or Buckwheat Crispy Cajun Shrimp.