Pumpkin maple waffles with pecans

Prep 0 h : 0 m
Cook 1 h : 0 m


  • 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.