Vegan Chick'n and Pumpkin Waffles
Cooking time
30 min
Preparation time
10 min
Servings
Portions 5
Ingredients
- 1 1/2 cups oat milk
- 2 tablespoons apple cider vinegar
- 1/2 cup canned pumpkin puree
- 1/4 cup Flora™ Plant Butter Unsalted, melted
- 1 teaspoon vanilla extract
- 2 tablespoons dark brown sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- maple syrup
- Flora™ Plant Butter Salted
- 15 frozen vegan chicken tenders, cooked according to package directions
| Energy (kcal) | 223 kcal |
| Energy (kJ) | 933 kJ |
| Protein (g) | 5.5 g |
| Carbohydrate incl. fibre (g) | 48.1 g |
| Carbohydrate excl. fibre (g) | 45.4 g |
| Sugar (g) | 7.3 g |
| Fibre (g) | 2.7 g |
| Fat (g) | 0.6 g |
| Saturated fat (g) | 0.2 g |
| Unsaturated fat (g) | 0.3 g |
| Monounsaturated fat (g) | 0.1 g |
| Polyunsaturated fat (g) | 0.2 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 338 mg |
| Salt (g) | 0.84 g |
| Vitamin A (IU) | 3816 IU |
| Vitamin C (mg) | 1.1 mg |
| Calcium (mg) | 235 mg |
| Iron (mg) | 1.37 mg |
| Potassium (mg) | 128 mg |
Instructions
- Preheat waffle iron. Set heat to medium-high or high.
- Mix oat milk and apple cider vinegar. Set aside for at least 5 minutes.
- 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.
- In a separate bowl, mix all purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt together.
- Add oat milk mixture to flour mixture, and fold gently until ingredients are just combined.
- When waffle iron is preheated, brush iron plates with oil.
- Pour about 1/2 cup of batter onto iron, close, and cook waffles until dark golden brown, about 5 minutes.
- Serve pumpkin waffles with cooked vegan chicken tenders and garnish with Flora™ Plant Butter Salted and maple syrup.
