Screw the seasons. That is all I have to say.
Not long ago, I went to Whole Foods a second time and got what I wanted for the longest time ever: the Nature’s Path Pumpkin Spice waffles! They are gluten free, vegan, and full of whole grains such as quinoa, amaranth and brown rice flour! Plus they were delicious the first time I tried them and had to add a twist to make the weekend extra nice. The first thing coming to mind? FRENCH TOAST.
It’s been real long since I’ve whipped up some French toast, but I thought why not do it with waffles? It would taste incredible and make them extra crispy and sweet. Sounds delicious, am I right? Course I am.
The recipe can definitely be made vegan as well if you check the substitutions below. Otherwise, this is just like dessert for breakfast. Feel free to use homemade waffles as well
Happy friggin’ THANKSGIVING MAN.
- Two Nature’s Path gluten free pumpkin spice toaster waffles
- 1/3 cup egg whites; egg-free version: 1/2-1 ripe banana with 1/4 extra cup dairy free milk
- Splash of cashew or almond milk, but any milk works fine
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- Opt: Stevia to taste, almond butter to top
- Heat a nonstick pan on low-medium heat. If not using nonstick, then heat with nonstick spray (I like coconut oil).
- Assemble your waffles and toast them until they are ready.
- Mix all wet ingredients and carefully whisk the spices without spilling.
- Dip the waffles for thirty seconds, and flip on the other sides for another thirty seconds.
- Pan-fry the waffles until golden-brown crispy on each of their sides and edges.
- Serve and garnish with anything you like!
So yes, those pumpkin spice waffles were just as amazing as I predicted! I would definitely get them again, and thankfully they’re not seasonal! Thanksgiving foods should be enjoyed year round, anyways. Just like gingerbread and peppermint, am I right?