Pumpkin Walnut Belgian Waffles

By • November 8, 2010 3 Comments



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 ~ EnjoyLazizaBites

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Serves 6

  • 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
  1. 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.
  2. Add pumpkin, sugar, oil and eggs. Stir until all ingredients are blended together (do not overmix). Fold in walnuts.
  3. 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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