Obviously it’s April, so I’m a few holidays off.
In the corner of my kitchen is currently a bomb shelter size stock pile of assorted canned foods. No, I don’t think the apocolypse is about to happen; they were given to me. Given may be the wrong word actually. Somebody was moving and had a years worth of canned food in their pantry that wouldn’t fit in the trailer so now it sits in my kitchen. Well in this vast array of canned items was a can of pumpkin. I like to make banana waffles a lot but sometimes you get tired of bananas so I thought that I should give pumpkin a whirl. Bananas are used a lot in vegan baking as a binding agent since eggs are a big no no. Canned pumpkin is fairly similar in texture to bananas so I thought it might just work. Turns out I was right (of course, ha ha, I’m not really arogant). I wonder what I sound like to people who don’t know me….
Anyway, I actually based my waffles on a recipe in Veganomicon, so I don’t claim that I wholly created these scrumptious waffles, but I did make several changes. Veganomicon is a stupendous cookbook if you’re looking for one by the way; I highly recommend it. Isa and Terry (the authors) also have a website call the Post Punk Kitchen that contains some other various waffle recipes so check it out too.
So here’s how it all went down:
Combine 1 tsp of apple cider vinegar with a 1/8 C of H2O and 7/8 C (just under 1 cup) of soy milk and let curdle for 5 minutes or so. In another bowl mix about half a can of pumpkin (cans are typically 15 oz), 2 T brown sugar, 2 T applesauce, and the milk mixture. Next add the flour (I used 5/8 C of whole wheat and 1/2 C of unbleached AP flour), 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp of cinnamon, and 1/4 tsp nutmeg. Isa says mix with a fork and don’t over mix it. I believe it you over mix baking powder or soda they lose some of their rising ability. If you haven’t done so by now you should probably turn on your waffle iron so it can heat up. Let it get all the way warmed up before plopping these bad boys in there. I also recommend some PAM, or whatever generic spray you use as I don’t have PAM in my kitchen either, as they may stick to the iron. Cook them as directed by your waffle iron, throw some mapley goodness on them, and enjoy!! If you don’t have an iron I’m sure they’d work just fine as pancakers.
This yielded 5 waffles. A full recipe is typically double what I describe here (hence the odd measurements) but there’s only 2 of us so 10 waffles is a bit much.
If you’re feeling a sweet tooth these would likely be superb with chocolate chips in them!!
And I just realized how much of a pain in the ass it might be to see all the ingredients so here’s a list:
- 1 tsp apple cider vinegar
- 7/8 C soy milk (3/4 & 1/8 C)
- 1/8 C water
- 1/2 a can of pumpkin (15 oz can)
- 2 T brown sugar
- 2 T applesauce
- 5/8 C whole wheat flour (1/2 & 1/8 C)
- 1/2 unbleached AP flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt