Vegan Chick'n and Pumpkin Waffles
Cooking time
30 min
Preparation time
10 min
Servings
Portions 5

Ingredients
Pumpkin Waffle Batter
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1 1/2 cups oat milk
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2 tablespoons apple cider vinegar
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1/2 cup canned pumpkin puree
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1/4 cup Flora™ Plant Butter Unsalted, melted
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1 teaspoon vanilla extract
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2 tablespoons dark brown sugar
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2 cups all purpose flour
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1 tablespoon baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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maple syrup
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Flora™ Plant Butter Salted
Vegan Fried Chicken
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15 frozen vegan chicken tenders, cooked according to package directions
Instructions
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Preheat waffle iron. Set heat to medium-high or high.
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Mix oat milk and apple cider vinegar. Set aside for at least 5 minutes.
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In a medium-size bowl, whisk together pumpkin puree, melted plant butter, vanilla extract, dark brown sugar, and oat milk and apple cider vinegar mixture.
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In a separate bowl, mix all purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt together.
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Add oat milk mixture to flour mixture, and fold gently until ingredients are just combined.
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When waffle iron is preheated, brush iron plates with oil.
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Pour about 1/2 cup of batter onto iron, close, and cook waffles until dark golden brown, about 5 minutes.
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Serve pumpkin waffles with cooked vegan chicken tenders and garnish with Flora™ Plant Butter Salted and maple syrup.