Pumpkin maple waffles with pecans
200g white spelt flour
2 tsp baking powder
½ tsp sea salt flakes
2 tsp mixed spice
¾ cup (180ml) almond milk
4 tbsp olive oil
½ cup (120g) mashed cooked pumpkin
2 tbsp pure maple syrup, plus extra to serve
2 tsp vanilla extract
Cooking oil spray
4 scoops vanilla ice-cream
80g coarsely chopped pecans, roasted
Sift flour, baking powder, salt and mixed spice together into a large bowl. In a separate bowl, combine almond milk, oil, mashed pumpkin, maple syrup and vanilla until smooth.
Pour pumpkin mixture into flour mixture; stir until just combined but still with some lumps. Stand batter for 10 mins.
Preheat waffle iron; spray with cooking oil. Gently stir batter. Pour ¼ cup of batter onto the centre of each square section of the waffle iron to just cover the base. Close the lid; cook for 3 mins or until golden brown. Transfer to a wire rack.
Repeat to make remaining waffles. Serve waffles topped with scoops of ice-cream, pecans and extra maple syrup.