Vegan Pumpkin Waffles with Pumpkin "Ice Cream"
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Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An incredibly delicious hot-meets-cold dish incorporating fall's favorite flavor: pumpkin. Perfect for breakfast or dessert.
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. Pure Maple Extract
  • 1 T. Pumpkin Pie Spice
  • Stevia to taste (I used one packet of SweetLeaf)
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
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/11/vegan-pumpkin-waffles-pumpkin-ice-cream.html