Gluten Free Pumpkin Spice Waffles with Coconut Cream and Maple-Glazed Pecans

If there is one thing that can make just about any situation better, it’s waffles. The weather might be dull and gray but this delectable (and gluten free!) dessert or decadent breakfast is going to brighten your day. This recipe does include the use of eggs but if you’re looking to make this dish vegan-friendly, simply substitute the eggs with a flax seed mix or any other chosen egg replacement. If you’re looking to give the waffles an added health-kick, add a scoop of vanilla protein powder. The maple pecans are not entirely necessary but they are just scrumptious – we suggest you make extra to keep as a yummy snack.

For the Waffles:
2 cup oat flour
1 teaspoon pumpkin spice
3/4 teaspoon baking powder
1 teaspoon fine sea salt
3/4 cup pumpkin puree
1/2 cup coconut milk
3 tablespoons pure maple syrup
2 tablespoons melted coconut oil (or any neutral oil)
1 teaspoon pure vanilla extract
2 large eggs
For the Coconut Whipped Cream:
1 can coconut cream, refrigerated for 72 hours
1 container Greek-style almond milk yogurt
2 teaspoons pure vanilla extract
1-2 tablespoons pure maple syrup
Maple-Glazed Pecans
1 tablespoon refined coconut oil, melted
2 cups raw pecans
1/4 cup pure maple syrup
Pinch of vanilla bean powder
Pinch of sea salt flakes

Preheat oven to 375˚F. Toss the pecans with the oil to evenly coat then do the same with the maple syrup. Add the vanilla bean powder and sea salt flakes and mix to combine. Spread evenly on prepared baking sheet then bake at 375ºF for 8-10 minutes. Remove from oven and let cool for 15 minutes.
Preheat your waffle iron. In a large mixing bowl, whisk together the oat flour, pumpkin spice, baking powder, and sea salt. Create a well in the middle and add the pumpkin puree, coconut milk, maple syrup, oil, vanilla extract, and eggs; whisk until smooth.
Prepare the tangy coconut whipped cream. Open the can of coconut cream and scoop the thick layer of white cream off the top and into a small bowl. Add yogurt, vanilla extract, and maple syrup; whisk to combine.
Spray your waffle iron with oil and cook the waffles according to the manufacturer’s instructions. Once finished, remove from maker and place on the sheet in the oven. Repeat process with remaining batter.
To assemble waffles, top with a few spoonfuls of tangy coconut whipped cream, some maple-glazed pecans, and a drizzle of maple syrup. Enjoy immediately!