Whitney E. RD

Recipes

Vegan Pumpkin Waffles with Pumpkin “Ice Cream”

 |  By: Whitney E. RD

vegan-pumpkin-waffles-pumpkin-ice-cream

If I had to pick just one word to describe these Vegan Pumpkin Waffles with Pumpkin “Ice Cream,” I’d say:

Mind-blowing.

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.

vegan-pumpkin-waffle-icecream

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.

vegan-pumpkin-waffle-upclose

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.

flax-egg

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.

pumpkin-froyo

These make a perfect meal for breakfast or an after-dinner delight.

Vegan Pumpkin Waffles with Pumpkin "Ice Cream"
 
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An incredibly delicious hot-meets-cold dish incorporating fall's favorite flavor: pumpkin. Perfect for breakfast or dessert.
Author:
Recipe type: Breakfast, Dessert
Serves: 4
Ingredients
Waffles:
  • 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. Maple Syrup
  • 1 T. Pure Maple Extract
  • 1 T. Pumpkin Pie Spice
Pumpkin Ice Cream:
  • 3 Frozen Bananas
  • ½ C. Pumpkin Puree
  • ¼ C. Unsweetened Almond Milk
  • Dash of Cinnamon
Instructions
  1. Plug in your waffle iron - I have an All-Clad 4-Square Waffle Maker, and it's amazing.
  2. Combine flax seed and water in a tiny bowl. Set aside to congeal for 3-5 minutes.
  3. In a medium bowl, mix together the dry ingredients.
  4. Add the wet ingredients, including the "flax egg."
  5. 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.
  6. Pour in your batter and cook until the iron signals that they're done - about 3-5 minutes.
  7. 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.
  8. 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

vegan-pumpkin-waffles-graphic

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 has added 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.

pumpkin-waffles-vegan

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.

whitney-english-lorna-jane-event

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!

Weigh In: What are your favorite waffle toppings? Are you sick of pumpkin yet? Will you be joining me Sunday?!

- Whitney
IF YOU’RE INSPIRED BY THIS POST MAKE SURE TO SNAP A PIC AND TAG #WHITSKITCH - I'D LOVE TO SEE!
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Comments

  1. Emma @ Life's A Runner says:

    I am such a sucker for any type of waffles. Seriously, put pretty much any batter into a waffle maker and it instantly becomes 900x more delicious. Love the idea of adding “ice cream” to make this feel like a complete dessert! Before 9am! ;)

    Reply

  3. Dale Janee says:

    Your recipe look so delicious!! I can’t believe how you’re able to create these recipes that are so much healthier and taste so good too! I haven’t been to Ihop in years. Congrats on your Lorna Jane event too! How exciting

    xoDale

    Reply

  6. Ellen says:

    Pumpkin season makes me so happy! I love waffles with just butter and maple syrup but I’m liking the sounds of pumpkin ice cream on top too!

    Reply

  12. Kay @ Kay Bueno says:

    These look amazing. I’m so jealous that I’m not in LA, because I’d pay for someone to make me pumpkin waffles right about now.

    Love the faux-yo, I could probably eat that with or without waffles.

    Reply

  18. Charlotte @ Commitness to Fitness says:

    If I lived in the area I would be there for sure! These look amazing!! Still not sick of pumpkin, although I am starting to get selective about the pumpkin things I eat rather than just “all the pumpkin” which has been my strategy so far this fall. Ah I have to make these.

    Reply

  20. Emily says:

    Whitney, do you think I could use almond flour instead to make these and then add in a regular egg? My mom is on a very specific diet and can only tolerate almond or coconut flour. I didn’t know if you had tried making these with that type of flour or not. What do you think? I am assuming almond flour would be better as the coconut has such an overpowering taste. I am also going to see about subsituting honey for the maple syrup as she can’t have that either. I am trying to come up with new dishes especially for breakfast for her since it is her favorite meal of the day and she is empty from the night before so she can actually consume more. I have just found your blog through Instagram and cannot wait to try out your recipes! Everything looks so good!
    Thanks!
    Emily

    Reply

    • Whitney English says:

      That’s so nice of you to do all this research to help your mom. You can definitely use a regular egg – I do it all the time. I’m not sure about the almond flour, I think it would work though! You’ll have to let me know if you try it out. And swapping maple for honey will be fine. You could even leave it out or use stevia. What diet is your mom on? FODMAP?

      Reply

      • Emily says:

        She has a lot of health issues going on, but we try to follow the specific carbohydrate diet as she has a form of colitis that isn’t able to be treated with anything. She also has foods she has to stay away from due to them interacting with her hypothyroidism meds. She has always been organic before it was “cool” to be organic and shop at Whole Foods, etc. Thank you for responding! I’ll let you know how it goes! I need to get some organic pumpkin puree and then i’ll be all set!

        Reply

  21. Waven Degraw says:

    I agree with the other comments that these LOOK scrumptious. HOWEVER, I must express my utter disappointment. As a fellow pumpkin connoisseur and fanatic, I had great expectations to the point where I decided to double the recipe so my wife and two sons could partake in this pumpkin delight. I find myself overwhelmed by an excess of spice and dismay. My sons, Thomas and Leon, attempted to be encouraging, as I often tend to struggle with vegan baking, a newly discovered passion of mine. Although I lacked some key ingredients, these did not meet my high expectations. Who would like our leftover batter? FREE SHIPPING

    Yours truly,

    Waven

    Reply

    • Whitney English says:

      Hi Waven,

      I’m sorry you were unhappy with the recipe. As this recipe only has nine ingredients, it’s really important that you include all of them. Which “key ingredients” did you leave out?

      Best,
      Whitney

      Reply

      • Waven Degraw says:

        Dear Whitney,

        I was missing the pumpkin pie spice, so I attempted to make my own blend, which ended up tasting overwhelmingly like cloves. I was also missing pure maple extract and stevia. I substituted these missing ingredients with a large quantity of maple syrup. Better luck next time, Waven! Sorry if my comment was harsh, it was in the heat of the moment (and in the heat of the kitchen… I may have melted my spatula on the blistering waffle iron). Your recipes look lovely, I haven’t given up on you, just perhaps I’ve given up on myself.

        Yours truly,
        Waven

        Reply

  22. Skye J Woodrum says:

    This recipe did not work for me. Nothing stuck together and rose in the waffle maker and it also did not work for pancakes.

    Reply

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