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
Ingredients
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1/2 cup
Bob's whole wheat pastry flour
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1/2 cup
all purpose flour
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1 tablespoon
cultured buttermilk blend powder
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1/4 teaspoon
baking soda
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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1/2 teaspoon
pumpkin pie spice
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seeds of one cardamom pod, crushed
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3/4 cup
canned pumpkin
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1/4 cup
organic raw sugar
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3 tablespoons
vegetable oil
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2
eggs
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1/4 cup
toasted walnuts, finely chopped
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vanilla ice cream, one scoop per Belgian waffle quarter
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organic agave nectar, for drizzling
Directions
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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.
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Add pumpkin, sugar, oil and eggs. Stir until all ingredients are blended together (do not overmix). Fold in walnuts.
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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.
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