• In a large measuring cup combine plant milk vinegar and ground flax seeds and stir it to combine. Set aside and let it rest for 5 minutes.
• Using a high powered blender place the rolled oats in the blender container and process until you have oat flour. Pour flour in a bowl and set it aside.
• In the blender container combine the milk vinegar and flax mixture along with the pumpkin, banana, dates and vanilla extract. Blend until smooth and creamy.
• To the same blender container add the oat flour, cinnamon, ginger and nutmeg. Blend until it is well incorporated, you may need to stop the blender and scrape down the sides to be sure it is well blended.
• Add more plant milk if needed to thin the batter - it will keep getting thicker the longer it sits.
• Preheat a waffle iron according to manufacturer's instructions. When it is ready add the waffle batter. Close the waffle iron lid and wait until the waffle is nicely browned and well cooked before opening the lid. If you open it too soon the top and bottom of the waffle will separate. How long it takes to cook varies depending on your waffle iron so you will need to experiment to find the right time. It takes 9 minutes in my waffle iron.
• Serve hot right from the waffle iron or cool waffles on a wire rack to prevent them from getting soggy.
• If the batter gets too thick just stir in some more plant milk to thin it.

Serving Suggestion

• Serve with maple syrup, date syrup, warmed apple sauce, fresh berries or my Easy Blueberry Sauce, Pumpkin Peanut Butter Dip or Snickerdoodle Dip.
• Cut the waffles into strips for children so they can dunk them in their favorite syrup or sauce. We all love finger foods!