Step 1

Make the vegan “buttermilk” by adding the soy milk and apple cider vinegar to a small bowl; let sit for at least 5 minutes to curdle. Set a waffle iron to the side.

Step 2

Sift the oat flour, almond flour, spice, baking powder, and salt into a large bowl. Sifting the flour creates fluffier waffles, so I strongly recommend it. Whisk everything to evenly combine and form a well in the center of the bowl.

Step 3

add the pumpkin, maple syrup, and optional vanilla to the bowl with the buttermilk and mix until combined. Add the wet ingredients to the dry ingredients and mix until a smooth and even batter forms.

Step 4

Warm the waffle iron to your preferred doneness setting (I like medium-dark), then add 1/2-1 cup of batter to the iron, depending on your waffle size. Use a spatula to spread the batter around, then close and cook according to your device’s instructions. Repeat with the remaining batter. (Note: My Belgian waffle iron made 3 large waffles, but a smaller iron could make up to 6)

Step 5

Serve warm, topped as desired. Leftovers will keep in the fridge for up to 5 days – but I actually prefer to freeze my waffles and reheat from frozen, as the texture stays more crisp. Waffles will keep in the freezer for up to one month.