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It’s Pumpkin Season! Time To Try My Pumpkin Spice Latte Waffles

It’s pumpkin season again – which means it’s time to start experimenting with this delicious and nutritious squash! IMG_1160

I decided I was going to get real “basic” with this recipe and make a breakfast dish with one of the most popular combinations out there right now – pumpkin and coffee!  Check out my gluten free version of “Pumpkin Spice Latte Waffles” topped with my vegan cream cheese and a yummy SquareBar.



  • 1 flax egg (1 tbsp flax meal mixed with 2 1/2 tbsp water)
  • 1/4 cup pumpkin puree (I made my own!)
  • 1/4 cup grade b maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 cup dairy free milk (I used unsweetened almond milk)
  • 1/3 cup cold brew coffee
  • 1 1/4 cup gluten free baking flour
  • 2/3 tsp xantham gum


  • 1 cup cashews (soaked in 3 cups of water for at least 1 hour)
  • 1/4 cup purified water
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • grade b maple syrup
  • 1 squarebar



  1. mix your flax egg and set aside.
  2. in a large bowl combine pumpkin puree, maple syrup, coconut oil, baking powder, and pumpkin spice.
  3. add in almond milk and coffee, mix well.
  4. toss in your flour, xantham gum and flax egg – whisk until there are no more lumps in the batter.
  5. let your batter rest for about 5 min.  In the meantime pre-heat your waffle griddle.
  6. spray your griddle with coconut oil to prevent sticking – turn heat all the way up.
  7. spoon about 1/2 cup of your batter into the middle of the griddle and spread.
  8. close and let cook for about 3-5 min, or until golden brown.
  9. remove from heat and place on a wire rack to let cool.
  10. top with vegan cream cheese, maple syrup and a squarebar for extra deliciousness.



  1. soak cashews in water overnight (or for one hour).
  2. drain and rinse your cashews.
  3. blend cashews, water, lemon juice, and salt until smooth.





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