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Author Notes: Our Sunday breakfast usually consists of pancakes and Belgian waffles....I thought, why not turn breakfast into dessert, and add some "autumnal" flavors to the usual Belgian waffle to create a warm and tasty treat ~ Enjoy —LazizaBites
- 1/2 cup Bob's whole wheat pastry flour
- 1/2 cup all purpose flour
- 1 tablespoon cultured buttermilk blend powder
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- seeds of one cardamom pod, crushed
- 3/4 cup canned pumpkin
- 1/4 cup organic raw sugar
- 3 tablespoons vegetable oil
- 2 eggs
- 1/4 cup toasted walnuts, finely chopped
- vanilla ice cream, one scoop per Belgian waffle quarter
- organic agave nectar, for drizzling
- Heat the Belgian waffle maker. In a large mixing bowl, add the flours, buttermilk blend, baking soda, baking powder, salt, pumpkin pie spice, and cardamom. Stir to mix together.
- Add pumpkin, sugar, oil and eggs. Stir until all ingredients are blended together (do not overmix). Fold in walnuts.
- Pour the batter into the heated waffle maker. Bake until golden brown. Top each waffle quarter with scoop of vanilla ice cream, then drizzle the agave nectar, and sprinkle with a little pumpkin pie spice and a few chopped walnuts. Serve immediately.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
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