Pumpkin Pecan Waffles


Pumpkin Pecan Waffles (GF + vegan)


3 cups
gf all purpose flour
3 teaspoons
Baking Powder
2 teaspoons
pumpkin pie spice
1 teaspoon
1⁄2 teaspoon
xanthan gum
1 cup
pumpkin puree
1 3⁄4 cup
Flax Eggs*
1⁄3 cup
Maple Syrup
1 tablespoon
8 tablespoons
melted non dairy butter
1 cup
chopped pecans
liquid from one 15oz can of chickpeas (aka. aquafaba)
------FOR TOPPING-----
Maple Syrup
So Delicious' CocoWhip (dairy-free whipped cream)
1⁄3 cup
1⁄3 cup
pomegranate arils


  1. Preheat waffle maker.
  2. Make flax eggs by combining 2 tbsp flax meal with 5 tbsp water. Let sit to thicken for 10-15 min, stirring several times.
  3. Drain beans and reserve the liquid. If you have a stand mixer, pour all of the bean liquid into mixing bowl and mix at medium high speed for approximately 10 minutes, until it foams up and forms stiff peaks (should look similar to egg whites).
  4. Whisk together flour, baking powder, pumpkin pie spice, salt, and xanthan together in a medium bowl. In a separate bowl, whisk together pumpkin puree, butter, milk, flax eggs, maple syrup, and vanilla. Slowly incorporate to dry ingredients, using a hand mixer. Stir in pecans, and gently fold in all of your aquafaba.
  5. Cook in waffle maker until golden and crispy. Top with maple syrup, whipped cream, pomegranate seeds and pecans.

Yields 4 Servings