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Vegetarian • Serves 5


2 tbsp Chives
1/2 cup Pumpkin puree


1 1/4 cups Almond milk, unsweetened plain
1 Flax egg

Baking & Spices

1 1/2 tsp Baking powder
1/4 tsp Black pepper
3/4 cup Cornmeal, yellow
1/2 cup Pastry or ap flour, whole wheat
3/4 tsp Salt


1 tbsp Butter, non-dairy
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    Crispy Savory Pumpkin Cornbread Waffles | #vegan

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  • Amber Salyers

    Oh my sweet goodness! I made these this weekend and they were glorious! The absolute best, lightest, tastiest waffles I've ever had. AND I used Silk milk (can't do real milk due to an allergy.) Pioneer Woman...You Rock!!!

  • Jilanee Thomas

    You could always add more butter just for good measure Ginny! :)

  • Ginny Judson

    I almost always add more butter Jilanee!

  • Jilanee Thomas

    Kindred souls!

  • Jacquetta Monique

    I made these Saturday and I kept burning them because I don't know how to use my cast iron waffle iron my daughter gave me for Christmas but the side that didn't burn was so fluffy and they were delicious! But all was not lost... I finally gave up and just baked off the rest of the batter in a cake tin with fresh blueberries and lemon glaze. It made a nice little cake! Very moist!

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