Pumpkin Waffles (Dairy- and Egg- Free/Vegan)

First of all, whether or not you have any dietary restrictions or preferences that keep you from eating eggs and/or dairy, these are DELICIOUS and very nourishing. And they're good at room temperature. And they freeze just fine. And, should you, um, spread Nutella on top (which would bump them from vegan-status), before topping them with bananas, well, you will suddenly eat them for any meal of the day.

Virtues aside, my children each have friends and classmates with various allergies. Dairy and egg allergies can be hard to work around, especially if you're hosting a sleepover. But these waffles will please all the kiddos at the table and will work for dairy- and egg-free/vegan folks.

Pumpkin Waffles (Dairy- and Egg-Free/Vegan)
~from Simple Vegan! Delicious Meat-free, Dairy-Free Recipes Every Family Will Love

• 1/3 c. oats (quick-cooking or regular)
• 1 1/2 c. flour
• 1 c. whole-wheat flour
• 1/4 c. packed brown sugar
• 1 T. baking powder
• 1 t. pumpkin pie spice (or sub 1/2 t. cinnamon, 1/4 t. cloves, 1/4 t. ginger, 1/4 t. nutmeg or similar)
• 3/4 t. baking soda
• 1/2 t. salt
• 2 c. plain, unsweetened non-dairy milk (soy, almond)
• 1 can (15-oz) solid pack pumpkin (NOT pumpkin-pie mix/filling)
• 1/4 c. canola oil
• 1 t. vanilla

1. Blend oats in food processor or blender until finely ground. 
2. Mix dry ingredients (including oats) in a large bowl.
3. Whisk together wet ingredients, including pumpkin, in a smaller bowl.
4. Add wet ingredients to dry ingredients, stirring just until blended.
5. Preheat waffle iron; spray if necessary. Pour or spoon batter onto waffle iron; my waffle iron (4-5 inch squares) took a scant 1/4 cup per waffle.
6. Cook until crisp and browned--mine took a bit longer than usual for the waffles to cook all the way.
7. You can keep these warm in a 200 degree oven or serve right away!

Makes about 18-20 (4-inch) waffles