Vegan Pumpkin Waffles

For those of you who may not know, I started this blog to share my passion for living a healthy, plant-based lifestyle (read more in the About section of the blog). It was after watching the documentary “Forks Over Knives” that I truly began questioning each piece of food I put into my mouth… was I really harming my body by consuming animal products? I truly believe I was, and that the majority of Americans are doing just that each day – we are either healing or harming our bodies with each veggie or Big Mac we eat.

In “Forks Over Knives,” Dr. T. Colin Campbell briefly describes The China Study, a book written by Dr. Campbell and Dr. John Robbins that describes the deadly effects processed foods and dairy products can have on the human body. I was thrilled to recently discover The China Study Cookbook, written by Leanne Campbell has now been released! It is perfect for anyone looking to eliminate animal products from their diet and start a plant-based way of eating.

I am excited to share Ms. Campbell’s recipe for Pumpkin Pancakes (although I made them as waffles, they can be prepared either way).  The sweet smell of pumpkins always places a warm smile on my face this time of year, and I’m sure this fall breakfast treat will have you smiling in no time as well.

Ingredients:

• 2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp sea salt
• 1 tbsp pumpkin pie spice
• 2 egg replacers (2 T chia seeds with 6 T water)
• 2 cups unsweetened almond milk
• ½ cup pumpkin puree (I recommend using fresh puree if possible)
• 5 T maple syrup
• ½ tsp vanilla extract

Begin by combining the flour, baking soda, baking powder, salt and pumpkin pie spice in a large mixing bowl.

In separate medium bowl, mix e

gg replacers, almond milk, pumpkin puree, maple syrup and vanilla extract.

Next, combine the wet and dry ingredients.

Waffles: Use an ice cream scoop to measure and pour small amounts of batter onto the heated waffle maker and close the lid.

Pancakes: Use an ice cream scoop to measure and pour small amounts of batter onto the heated skillet. Cook until the top begins to bubble, then flip with a spatula and cook until golden brown