SOTD Eats: Dairy Free Pumpkin Waffles

pumpkin-waffles

It’s Fall and I can’t get enough of all things pumpkin right now. I used to deny that I liked pumpkin, but I cannot deny it any longer- I love pumpkin flavored anything. 

I had a craving for breakfast for dinner last night and decided to whip up waffles, but not just any waffles, pumpkin waffles! I had all the ingredients already and since I was cooking for just me I opted to make them dairy free as well. Being lactose intolerant is super hard and I feel like the people around me sometimes have to suffer in giving up dairy products so I can eat the same foods. However, these waffles have been roommate taste tested and approved. You can’t tell they are dairy free at all!

 photo F6EFD93A-64FB-4C62-8FC5-74A38D43958F_zpsish6ksxs.jpg

I used Earth Balance Soy Butter and Veggemo as a milk substitute. Remember when I talked about my Veggemo smoothie recipe? I have another carton and wanted to test it out in a different recipe. It worked really well instead of milk! The consistency of the batter didn’t change and it was impossible to taste a difference. In fact, it tasted so good I may or may not have eaten more than one….

 photo 6D6508F0-00DA-48FE-BFF2-BFF4DBB3B610_zpsvgtct8ur.jpg

 photo 0F6C7E15-9DCC-4E7C-8677-383821269617_zps7xuqh4ky.jpg

Dairy Free Pumpkin Waffles
Yields 5
Write a review
Print
563 calories
80 g
76 g
25 g
8 g
20 g
236 g
290 g
46 g
0 g
3 g
Nutrition Facts
Serving Size
236g
Yields
5
Amount Per Serving
Calories 563
Calories from Fat 215
% Daily Value *
Total Fat 25g
38%
Saturated Fat 20g
100%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 76mg
25%
Sodium 290mg
12%
Total Carbohydrates 80g
27%
Dietary Fiber 4g
15%
Sugars 46g
Protein 8g
Vitamin A
268%
Vitamin C
6%
Calcium
22%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup coconut oil
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar, packed
  4. 15 oz of pumpkin puree
  5. 2 eggs (separated)
  6. 1/2 cup Veggemo milk
  7. 2 tsp of pumpkin spice seasoning
  8. 1tsp vanilla extract
  9. 1 1/2 cups of all purpose flour
  10. 1 tbs baking powder
  11. 1/2 tsp salt
Instructions
  1. Preheat waffle iron
  2. In a large bowl mix the coconut oil (melted), both sugars, pumpkin puree, egg yolks, and Veggemo until smooth.
  3. Add the pumpkin pie seasoning and vanilla extract. Stir.
  4. In a separate bowl mix the flour, baking powder, and salt together.
  5. Stir the flour mixture into the pumpkin mixture and combine.
  6. Whisk egg whites until they are white and fluffy.
  7. Gently fold the egg whites into the batter.
  8. Scoop batter onto the waffle iron and cook per directions.
Adapted from Lovely Little Kitchen
beta
calories
563
fat
25g
protein
8g
carbs
80g
more
Adapted from Lovely Little Kitchen
Soup of the Day http://soupofthedayblog.com/

What is your favorite pumpkin infused food for Fall? Mine is definitely these waffles and Mama C’s Pumpkin Dip!

 

Share:Share on FacebookTweet about this on TwitterPin on PinterestEmail to someone
  • Jen

    Oh my!! These look and sound amazing!

  • http://totravelandbeyond.com/ Macy Volpe

    If I liked pumpkin, I would be all over this!! I may try and make a vanilla version 😀 That Pinterest image….ON POINT!