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
Bob's whole wheat pastry flour
all purpose flour
cultured buttermilk blend powder
pumpkin pie spice
seeds of one cardamom pod, crushed
organic raw sugar
toasted walnuts, finely chopped
vanilla ice cream, one scoop per Belgian waffle quarter
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.