Ingredients
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
Directions
Step 1
Preheat the waffle iron to the highest heat setting.
Step 2
Mix the milk and apple cider vinegar in a medium-sized bowl and set aside.
Step 3
Mix the ground flax seeds and water in a small bowl and set aside to make the flax egg.
Step 4
Mix all the dry ingredients (whole wheat flour, coconut sugar, pumpkin pie spice, salt, and baking powder) in a large bowl with a whisk.
Step 5
Add the wet ingredients (avocado oil and flax egg) to the bowl with the milk and apple cider vinegar. Whisk well to combine.
Step 6
Pour the wet ingredients into the dry and mix well.
Step 7
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.
Step 8
Serve with maple syrup and chopped walnuts.
