Pumpkin Spice Waffles

Here is the highly requested Pumpkin Waffles. Now as many of you know Reid and I are Vegan. So I will put in parentheses what you can put in that is "normal" for those of you that don't want to eat a vegan dish. But I do have to say the vegan version sure is yummy!

2 C. Wheat flour
2 C. regular rolled oats
1 (30 oz.) can pumpkin
1/4 C. coconut oil (probably just vegetable oil for non vegan?)
3 Tbsp. Sucanat sugar (or just white sugar for non vegan)
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. sea salt
1 1/2 tsp baking powder
1 C. Kefir (or plain yogurt for non vegan)
2 1/2 C. Water
2 tea Vanilla
egg replacement for 3 eggs (or 3 eggs)

Mix rolled oats in blender (makes it into a flour). Mix whole wheat flour, oats, kefir (or yogurt) and water together in a large mixing bowl, then cover and let stand overnight (the standing overnight is optional, but I think it tastes better, personally) In the morning add remaining ingredients and mix by hand, but don't over mix. Bake on waffle iron and top with applesauce or 100% pure maple syrup.

*Note- the waffle batter is a little thicker than the waffles from a box and require a longer cooking time than normal, so I suggest just keeping your eye on them to know when they have cooked completely through.