Vegan pumpkin spice snickerdoodle waffles are so soft and perfectly sweet and spiced! Healthy, gluten free and naturally sweet.
Happy Thursday, friends! Thursday means it’s basically Friday, which means today is basically the weekend. Sigh, if only that logic was legit. Cause if it was the weekend, I could indulge in these stacks of vegan pumpkin spice snickerdoodle waffles! One more day, thank goodness.
If it’s the weekend, this girl is having a fun, comforting, breakfast. Always vegan and healthy, because, obviously. But you can bet it’s either going to be pancakes or waffles, depending on my mood. Do I want thick, soft, stacks of pancakes? Or am I craving those crispy edges with the soft insides that waffles always deliver?
Typically I gravitate towards pancakes. Most often these buckwheat banana or my go to, basic pancake recipe. Chocolate chip if it’s a special occasion, because such occasions always call for chocolate.
All breakfast foods are beautiful. Let’s make that a thing, who’s with me?
When it comes to pumpkin, I’m a firm believer that there’s room for pancakes AND waffles. The more pumpkin this time of year, the better, right?! We’ve got to get it before this precious time of year flies by again.
We’ve enjoyed fat stacks of thick, pumpkin pancakes, so now, it’s time for waffles. Honestly I’m not really sure where the snickerdoodle idea came from, but it was random and I just went with it. Clearly I was happy with how it came out. Also, let’s consider the snickerdoodle a preview to the Christmas season, mostly because I may or may not be counting down the seconds until it’s acceptable to start listening to Christmas music and decorate the hell out of my house…but that’s a conversation for another day. I need to let fall have it’s moment, I know I know. Which is why I have this literal tower of vegan pumpkin spice snickerdoodle waffles for you!
These vegan pumpkin spice snickerdoodle waffles start with my favorite base flour for pancakes and waffles – banana flour! Can’t stop, won’t stop with the banana flour goodies. It gives such a great thick, dense, almost chewy texture. So perfect for waffles.
Pumpkin pie spice too, of course. I love a lot of spicy flavor here, but go with however much you prefer.
The wet ingredients are simply some pumpkin puree and almond milk. I made a note in the recipe, but depending on the brand of banana flour you use, you may need more or less almond milk than the recipe calls for, so just go by how thick your batter is. It shouldn’t be too dry and cement like, but not soupy, either.
I cook my waffles about 8-10 minutes. Make sure you spray your iron if it’s stubborn and likes to hold onto everything it comes into contact with (I may or may not have experience with that).
As soon as you take it off the iron, sprinkle with a mixture of pumpkin pie spice and stevia. I drizzled a tiny bit of almond milk over them so the spice and stevia would stick better, but that’s optional.
The waffles are glorious on their own, but catapulted to another universe of goodness when topped with some almond butter – I went with pumpkin spice, because, fall.
These vegan pumpkin spice snickerdoodle waffles are such a fun, festive fall breakfast. Made with just a few healthy ingredients, they’re the perfect balance of soft, sweet, and spiced.
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!