It sure looks like fall outside. The trees are lit up in yellow, orange and red and leaves are swirling around in the streets. These yummy plant-based pumpkin waffles are a fun breakfast for any day of the week. 


Preheat the waffle iron to the highest heat setting.

Mix the milk and apple cider vinegar in a medium-sized bowl and set aside.

Mix the ground flax seeds and water in a small bowl and set aside to make the flax egg.

Mix all the dry ingredients (whole wheat flour, coconut sugar, pumpkin pie spice, salt, and baking powder) in a large bowl with a whisk.

Add the wet ingredients (avocado oil and flax egg) to the bowl with the milk and apple cider vinegar. Whisk well to combine.

Pour the wet ingredients into the dry and mix well.

Grease the waffle iron to stop the waffles from sticking. If using a four waffle iron, pour the batter equally between the four

waffles. Close the lid and cook for approximately 3 minutes, or until golden brown. If using one large waffle iron, use half the batter per waffle.

Serve with maple syrup and chopped walnuts.


1 cup (240ml) coconut milk (from a carton, not canned)

1 tsp. apple cider vinegar

2 tbsp. avocado oil + more to brush on the waffle iron

1 ½ cups (180g) whole wheat flour

1 ½ tsp. pumpkin pie spice blend (or sub mixed spice)

⅛ tsp. salt

2 tsp. baking powder

1 tbsp. coconut sugar

Flax egg:

1 tbsp. ground flax seeds

2 tbsp. water

Optional Toppings:

2 tbsp. chopped walnuts

2 tbsp. maple syrup

Serves 3

Tip: To reduce carbohydrates and increase protein, omit the maple syrup and spread waffles with peanut butter.

Note: Nutrition info is without chopped walnuts.