gluten free vegan pumpkin waffles

Ingredients:

• 2 1/2 cups Sarah's gluten free flour blend
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 2 cups So Delicious unsweetened coconut milk, room temperature
• 1 cup pure pumpkin puree
• 3 tablespoons Earth Balance vegan butter, melted*
• 2 teaspoons pure vanilla extract
• So Delicious CocoWhip dairy free whipped topping or whipped coconut cream (optional)

Instructions:

1. Whisk together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
2. In mixing bowl, stir coconut milk, pumpkin puree, melted vegan butter and vanilla. Add flour mixture and mix until just combined.
3. Heat waffle iron. Spray with cooking spray and pour batter into waffle maker (amount varies by iron so be sure to not overfill). Cook waffles until crispy and golden brown, 3-5 minutes.
4. Repeat with remaining batter. Serve warm. Top with Cocowhip whipped topping and a sprinkle of nutmeg.

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