Vegan Pumpkin Waffles

From Isa at the Post Punk Kitchen
(slightly modified by me)

Yield: 16 waffles

Ingredients
2 1/2 cups whole wheat flour
1/4 cup agave nectar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
2 Tb soy yogurt
2 cups soymilk
15 oz pureed pumpkin - fresh or canned
1/3 cup safflower oil
2 tsp vanilla extract

Directions
Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.

Serve with maple syrup and Earth Balance spread.
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Mmm... pumpkin. Yes, I'm a little obsessed with all things pumpkin. The waffles were tasty, and not too sweet. (Which is good since you know I'm going to be dousing them in syrup either way.) I wasn’t crazy about the texture, but it may have been my lack of skill with the waffle iron (as evidenced in the above picture!) And I actually preferred the pancakes I made with the leftover batter anyway. I’d like to experiment with making them multigrain, or possibly wheat free. Also, next time, unless I’m cooking for vegans I won’t bother to buy soy yogurt, just for 2 Tb, when I already have regular yogurt on hand.