Vegan Pumpkin Waffles with Pumpkin “Ice Cream”
If I had to pick just one word to describe these Vegan Pumpkin Waffles with Pumpkin “Ice Cream,” I’d say:
No joke, the first time I tasted these I was rendered speechless — mostly because my mouth was full of waffles, but you get the picture.
I frequently share healthy recipes here that I deem “as tasty as their original sinful versions,” but this one tops them all (and not just because it has an amazing topping).
I’m going to go out on a limb here — this is THE tastiest dessert I’ve ever created.
These waffles are perfectly crunchy on the outside, chewy on the inside, sweet yet hearty, and the carbon copy of something you’d get at a restaurant. The catch — at a restaurant they’d be full of hydrogenated fat, added sugar and swimming in a pool of high-fructose corn syrup.
They’d also weigh in between 500 and 850 calories, weighing you down for the rest of the day.
My vegan pumpkin waffles are made of whole grain flour, almond milk, coconut oil and pumpkin, which is packed with antioxidants like beta-carotene.
A “flax-egg” helps bind the batter together and keeps these babies cruelty-free.
The melt-in-your mouth (and on your plate) pumpkin “ice cream” is composed of three simple ingredients: bananas, more pumpkin and a splash of milk.
Unlike the waffles from IHOP, you’ll be able to pronounce every ingredient used in this recipe.
These make a perfect meal for breakfast or an after-dinner delight.
- 1 C. White Whole Wheat Flour
- 1 T. Baking Powder
- ¾ C. Unsweetened Vanilla Almond Milk
- ½ C. Pumpkin Puree
- 1 T. Coconut Oil, melted
- 1 "Flax Egg" (1 T. Ground Flaxseed + 3 T. Water)
- 1 T. Pure Maple Extract
- 1 T. Pumpkin Pie Spice
- Stevia to taste (I used one packet of SweetLeaf)
- 3 Frozen Bananas
- ½ C. Pumpkin Puree
- ¼ C. Unsweetened Almond Milk
- Dash of Cinnamon
- Plug in your waffle iron - I have an All-Clad 4-Square Waffle Maker, and it's amazing.
- Combine flax seed and water in a tiny bowl. Set aside to congeal for 3-5 minutes.
- In a medium bowl, mix together the dry ingredients.
- Add the wet ingredients, including the "flax egg."
- When the iron is ready, use a pastry brush to coat it in coconut oil. Note: you could just spray it but this leads to build up in crevices of the iron.
- Pour in your batter and cook until the iron signals that they're done - about 3-5 minutes.
- While the waffles cook, combine all the ice cream ingredients in a food processor or high-powered blender. You may need to pause occasionally and press the ingredients down with a spoon or tamper to keep the process going.
- Once the waffles are cooked and your "ice cream" has reached a creamy consistency, top them immediately and enjoy!
The pumpkin ice cream, or “faux-yo” as I fondly call it, provides a perfectly creamy topping for the waffles — so you really don’t need to add anything else.
If you want to go all out though, try drizzling the waffles with a little melted coconut oil (in place of butter) and a teaspoon of honey.
A sprinkle of cinnamon adds a nice touch as well.
The exact nutritional breakdown is about 140 calories per waffle (makes 4) and 80 per serving of faux-yo (also makes 4).
Make sure you buy actual “pumpkin puree” with no additives, instead of pumpkin pie filling, which is full of sugar.
I recommend serving these immediately. They taste best when the waffles are still piping hot, before they start to get chilled by the ice cream.
Now for some exciting news…
If you’re in the L.A. area, I’ll do you one better than just sharing this recipe with you – I’ll make the waffles for you!
Join me this Sunday from 1 -3 PM at the Lorna Jane store at Westfield Century City for a live cooking demo.
They’ll also be giving shoppers 20% off during the event to sweeten the deal (as if it needs it).
Hope to see you there!