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Vegan Chick'n and Pumpkin Waffles

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

Ingredients
 

Pumpkin Waffle Batter
  • 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
Vegan Fried Chicken
  • 15 frozen vegan chicken tenders, cooked according to package directions

      Instructions
       

      1. Preheat waffle iron. Set heat to medium-high or high.
      2. Mix oat milk and apple cider vinegar. Set aside for at least 5 minutes.
      3. 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.
      4. In a separate bowl, mix all purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt together.
      5. Add oat milk mixture to flour mixture, and fold gently until ingredients are just combined.
      6. When waffle iron is preheated, brush iron plates with oil.
      7. Pour about 1/2 cup of batter onto iron, close, and cook waffles until dark golden brown, about 5 minutes.
      8. Serve pumpkin waffles with cooked vegan chicken tenders and garnish with Flora™ Plant Butter Salted and maple syrup.