Adapted from one of my favourite websites: Choosing Raw
1 cup + 2 tbsp brown rice flour *(see below for additional flour options)
1/2 cup + 2 tbsp potato starch* (see below for additional flour options)
2 tsp baking powder
1 tsp cinnamon
a dash of salt
3/4 cup pureed pumpkin
3/4 cup rice milk or any other plant based milk
1 tsp apple cider vinegar
1 tbsp coconut oil
1 tbsp brown rice syrup or maple syrup
1 cup banana, cut into small pieces
Coconut oil for baking
1. Mix the dry ingredients together with a whisk.
2. Mix together your wet ingredients (including the pumpkin) with a whisk until slightly frothy. Add the wet ingredients to the dry, mix well, and then add the bananas and mix again until evenly incorporated. If you need a little more milk to make the batter a bit thinner, you can do so (it can vary from try to try). It should resemble any standard waffle or pancake batter, but maybe be slightly thicker.
3. Evenly spread coconut oil on your hot waffle iron, pour in some batter (I use about 1/2 cup) and bake your waffles golden brown. Don't forget to add a little coconut oil to the iron in between baking each waffle for best results!
By the way, if you don't have a waffle iron, this batter works great for making pancakes too.
Now, for that delicious cream:
(a fair warning: we had the hardest time not to spoon this decadent, phenomenal cream straight from the bowl!!)
1 can of full fat coconut cream without guar gum listed on the ingredients (this is crucial or the recipe won't work!)
1 vanilla bean or a few drops of vanilla extract
Stevia or maple syrup to sweeten
1. Leave the can of coconut cream in the refrigerator overnight, this ensures the creamy part that you'll be whipping is solidified. I now keep a few cans of coconut cream - or coconut milk as it's called too - in my fridge just in case the whipped cream urge strikes again! ;)
2. Just before you make your whipped cream, place a mixing bowl in the freezer for 5 minutes or so. This helps keep everything cold.
3. Take the chilled can out of the fridge, open it and scoop the hardened coconut cream in your mixing bowl. Discard the liquid part of the milk and save it for another time, it works great for cooking and baking and is lovely in a smoothie with pineapple and mango.
4. Whip the cream with a hand mixer until it's fluffy. Add a few drops of vanilla extract or the scraped seeds from a vanilla bean and a little stevia or maple syrup to sweeten and whip it some more. And that's it!! I guarantee you'll be licking those beaters! ;)
If you happen to have some cream left over, you can store it in the fridge for about 1,5 weeks in a sealed container. When you need it, just rewhip it for a few minutes and you're good to go.
Serve your waffles with whipped cream and a drizzle of maple syrup and ENJOY!!
* The rice flour and potato starch mixture is a classic, gluten free, vegan flour mix, but if you don't have it at hand you can replace it by 1 + 3/4 cup of an all-purpose gluten free mix or whole wheat flour if you don't have any gluten intolerance or allergies.