Flourless Vegan Pumpkin Oatmeal Waffles
Flourless Vegan Pumpkin Oatmeal Waffles- made with rolled oats and pumpkin puree, these blender waffles are hearty, satisfying and perfect for fall. Don’t have a waffle maker? The recipe makes delicious pancakes too! (vegan, gluten-free + oil-free)
This is what I like to call happy belly food. After you finish one of these bad boys, your stomach will feel full and satisfied for hours. And your taste buds will be in heaven too. It’s a win-win situation.
Keeping with the spirit of pumpkin pallooza, I decided to experiment with my Vegan Oatmeal Blender Pancakes to see if I could make a pumpkin version. I doubled the recipe so that I would have some leftover for the week and in doing that, the batter got almost too thick to pour towards the end. Knowing it wouldn’t spread very well as a pancake, I thought to use the rest of the batter in my waffle iron. Best decision EVER.
Here’s the thing about flourless blender pancakes…they are fluffy and very tasty but the texture on the inside tends to be a little different from the standard pancake. Like a little more mushy. Not in an inedible way, just in a noticeable way.
But if you put that same batter in a waffle iron, it gets nice and crisp on the edges with a dense and hearty center. It’s pure pumpkin perfection.
That said, while I am partial to the waffle Brandon prefers the pancake version of this recipe so if you don’t have a waffle iron, you should definitely give the pancakes a try.
I recommend halving the recipe (see more in the notes) so that the batter doesn’t get too thick to pour. Then if you want more, you can always make a second batch.
Spoiler alert: you’re going to want a second batch. ;)
Flourless Vegan Pumpkin Oatmeal Waffles
Yield: 4 large waffles
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
- 1 cup pumpkin puree (not pumpkin pie mix)*
- 1 and 1/2 cups almond milk + 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 3 tablespoons pure maple syrup (plus more for serving)
- 2 tablespoons tahini (or melted coconut oil)
- 4 cup rolled oats
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice**
- 2 teaspoons cinnamon
- 1/2 teaspoon fine sea salt
In a measuring cup, combine almond milk and apple cider vinegar. Give a quick stir then set aside for a few minutes. Meanwhile preheat the waffle iron or griddle if making pancakes.
In a blender, layer all of the ingredients in the order listed. It’s important for the wet ingredients to be on the bottom in order for it to blend properly. If you don’t add the ingredients as listed then results may vary. Blend on high for about 10 seconds, until smooth. It’s okay if there are bits of oats left. They will add texture.
Fill the waffle iron about 3/4 of the way with batter then cook as directed, for about 10 mins total. Repeat until all of the batter is gone. Number of waffles will depend on your iron. Mine makes 4.
Serve warm with pure maple syrup, chopped pecans and coconut cream, if you’re feeling lucky.
*If you don’t have pumpkin pie spice, you can add another 2 teaspoons of cinnamon and a pinch of ground cloves, ginger and nutmeg. Be sure to use certified gluten-free oats for allergies. Feel free to stir in chopped pecans, raisins, cranberries or chocolate chips to the batter (after blending), if desired.
**Depending on how thick your pumpkin puree is you may need to add more milk to the recipe. The brand I use (Farmer’s Market) is on the watery side but others (like Libby’s) are thicker. One reader said she had to add 3/4 cup more milk so that might be a good place to start.
To make this recipe into pancakes, I recommend halving it as the batter will thicken quickly and be difficult to pour. I used 2/3 cup almond milk + 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract, and exactly half of the other ingredients.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.