Pumpkin spice waffles with tangy coconut whipped cream + maple-glazed pecans


This post was created in partnership with Bob's Red Mill.

HELLO WELCOME TO OLC WHERE RECIPES SOMETIMES CONTAIN EGGS! Like today! AND I AM SO HAPPY ABOUT IT, YOU GUYS. (Sorry if you’re not happy about it.) (But hopefully you can be happy about the fact that there’s a vegan version in the notes.)

My OLC IS NO LONGER GOING TO BE VEGAN announcement was intentionally vague (because I just really don’t think dietary preferences are an interesting topic of discussion) and, as expected, I got a lot of questions asking why I started eating eggs and collagen and (sometimes) meat again. So I figured I’d address it here in the event you, too, are curious. Truth is, I was tired of constantly feeling like I was running on empty. I quit mid-distance running and thought that would solve the problem but quickly realized it did not. So I decided to start incorporating eggs back into my diet. And then meat. And, for the first time in a long time, I felt like a million bucks. Currently, I wake up feeling well rested. I finish a workout and feel energized. I don’t get light headed multiple times a day. My hair isn’t falling out in clumps. Did I mention I feel like a million bucks? ‘Cause I do.

So there’s that. If you want to chat about it (like, if you’re also feeling terrible and are looking to make some changes to your diet) (or just want to vent), HIT ME UP! Always happy to chat and provide whatever support or encouragement I can. <3

On to more delicious things. Like these pumpkin spice waffles. With tangy coconut whipped cream. AND MAPLE-GLAZED PECANS.

Let’s start with the waffles. They’re gluten free (and made with two of my favorite gluten free flours from Bob’s Red Mill) because I’ve found that gluten free waffles are superior to their gluten-containing counterparts for one specific reason: they’re terrible at absorbing maple syrup (and other liquid toppings). I’m not a fan of soggy waffles (is anyone?) and I finally realized that waffles made with gluten free flour are able to tolerate liquid toppings for a considerable amount of time - which is great news for those of us who aren’t into soggy waffles. And then there’s the tangy coconut whipped cream. Which wasn’t originally supposed to be tangy but I didn’t like the look of the bright white coconut whipped cream on top of the bright orange waffles so I mixed in some Greek-style almondmilk yogurt (plus a little maple syrup) and it wound up tasting vaguely similar to cream cheese filling and I WAS INTO IT. Finally, the maple-glazed pecans.. that I couldn’t stop shoving into my face. They’re perfectly sweet/salty and super crunchy, and they come together in about 15 minutes. It is no exaggeration when I say that the pecans make these waffles. And if you don’t get around to making the waffles or the tangy coconut whipped cream, you should at least make the pecans. And then try not to eat them all in one go.

PS - How gorgeous is BRM’s new (super functional) packaging? The velcro-like closures are a game changer for our cabinets (and our sanity) but, to be honest, I’m mildly annoyed that they updated their packaging *right* after I acquired a bunch of airtight containers to house all of their flours and grains that came in the non-resealable bags. ;P
PPS - We got this waffle maker a month ago and I love (love love) it.


Notes: For vegan waffles, replace the 1-to-1 flour with 1 cup (122g) oat flour, increase the baking powder to 1 teaspoon (4g), increase the coconut milk beverage to 3/4 cup (165g), and replace the eggs with 2 (90g) flax eggs. If you don’t want to use pumpkin puree, you can use sweet potato puree. The maple-glazed pecans aren’t 100% necessary but do make for extra delicious waffles. The actual waffles are just barely sweet (I prefer to go sweet with the toppings) so if you prefer your waffle batter on the sweet side, swap some of the coconut milk for more pure maple syrup.

This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).


1 cup (122g) Bob’s Red Mill whole grain oat flour
1 cup (144g) Bob’s Red Mill
gluten free 1-to-1 baking flour
1 teaspoon (2g)
pumpkin spice
3/4 teaspoon (3g) Bob’s Red Mill
baking powder
1 teaspoon (6g) fine sea salt
3/4 cup (180g) pumpkin puree
1/2 cup (110g) coconut milk beverage
3 tablespoons (45g) pure maple syrup

2 tablespoons (22g) suncoco oil (or any neutral oil)
1 teaspoon (4g) pure vanilla extract
2 (100g) large brown eggs

1 (14 oz) can coconut cream, refrigerated for 72 hours (read this post)
1 container (150g) Greek-style almondmilk yogurt
2 teaspoons (8g) pure vanilla extract
1-2 tablespoons pure maple syrup

Maple-glazed pecans
, roughly chopped (recipe follows)
Pure maple syrup

Preheat your waffle iron. If you’re making these for a crowd, preheat your oven to 200˚F and slide a large baking sheet lined with a wire rack inside (this is how you’re going to keep the waffles warm until they all finish cooking).

In a large mixing bowl, whisk together the oat flour, baking flour, pumpkin spice, baking powder, and sea salt. Create a well in the center and add the pumpkin puree, coconut milk, maple syrup, oil, vanilla extract, and eggs; whisk to combine, just until all clumps are removed.

Spray (or brush) your waffle iron with oil and cook the waffles according to the manufacturer’s instructions. My waffle maker can handle a heaping quarter cup per well but I like to plop a heaping half cup right in the center. Once your waffles maker says the waffles are finished, remove from maker and place on the sheet in the oven. Repeat process with remaining batter.

While the waffles are keeping warm in the oven, 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 (if using); whisk to combine.

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.

If the waffles don’t get eaten immediately, freeze in an airtight container and reheat in a toaster or countertop oven.

Yield: 5 waffles


Notes: I’ll be the first to admit that these things are a little too sweet on their own, but I feel like my tolerance for sweet things is super low (my tolerance for salty things, however, is pretty much always MORE SALT). If you want to cut back on the maple syrup by 1-2 tablespoons, knock yourself out. Though they may not be nearly as delicious. ;) I haven’t attempted this recipe with other nuts but I feel like it’d be equally as good with walnuts. And maybe even almonds. OH! Ground cinnamon would make for a nice addition, too (I’d probably toss the nuts with cinnamon at the very end).


1 tablespoon (11g) refined coconut oil, melted
2 cups (2g) raw pecans
1/4 cup (60g) 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 then use a metal spatula to scrape the sticky maple bits; mix with pecans (like so). Let cool for 15 minutes more then roughly chop and store in an airtight container.

I have no idea how long they’ll keep but I’d be willing to bet my left hand (that’s my good hand, BTW) that you’ll eat through them before they go bad.

Yield: 2 cups

Ashlaebreakfast, pumpkin, not vegan