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!
Notes
*Can be made gluten-free by subbing whole wheat flour for oat flour.
Nutrition Information
Serving size: 1 Calories: 220
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/11/vegan-pumpkin-waffles-pumpkin-ice-cream.html