Share with FriendsShare on FacebookPin on PinterestShare on TumblrTweet about this on TwitterShare on RedditShare on Google+Email this to someone

Which recipe came first, the waffle or the whipped cream?

The Spiced Mascarpone Whipped Cream was the first creation. It is seriously so good, I was putting it on everything: muffins, waffles, fruit and in my coffee. I can’t get enough of it! I created the Pumpkin Spice Waffles to compliment the whipped cream, and as the perfect excuse to eat it! Pro tip: make a double batch of the whipped cream and add some to your coffee. Thank me later ūüėČ


Grocery List:

Baking Aisle:

1 bag of Whole Wheat Pastry Flour, Ground Flax Seed, Granulated Sugar, 15 Oz can Pumpkin Puree, Vinegar


Salt, Baking Powder, Vanilla Extract, Pumpkin Spice, Cardamom, Cinnamon, Ginger

Oil/Salad Dressings Aisle: Refined Coconut oil

Dairy Aisle:

4 Oz. Mascarpone Cheese, 8 Oz. Heavy Whipping Cream, Soy Milk (or milk of choice)


Prep time: 15 minutes

Cook time: 5 minutes

Total Time: 20 minutes

Serves: 4



1 ¬Ĺ cups Soy Milk (or milk of choice)

1 Tbsp. Vinegar (either white or apple cider vinegar will work)

1 ¬Ĺ cups Whole Wheat Pastry Flour

1 Tbsp. Ground Flax Seed + 3 Tbsp. water

¬ľ cup Granulated Sugar

¬Ĺ cup Pumpkin Puree

¬Ĺ tsp Salt

3 ¬Ĺ tsp Baking Powder

2 tsp Pumpkin Spice

1 Tbsp. Refined Coconut oil

¬Ĺ tsp Ginger powder (optional)

Whipped Cream:

4 Oz. Mascarpone Cheese

8 Oz. Heavy Whipping Cream

1 tsp Vanilla Extract

2 Tbsp. Granulated Sugar

¬ľ tsp Cardamom (optional)

1 tsp Cinnamon



1.      Preheat waffle iron.

2.      In a small bowl, mix the ground flax seed and water. Mix to combine and set aside for 5 minutes or until a gelatinous mixture is formed.

3.      In a medium-sized bowl, add the milk and vinegar. Stir to combine, and set aside for 5 minutes. This will cause the milk to curdle, and acts as a buttermilk substitute.

4.      In the meantime, add the sugar, pumpkin puree and oil to a large bowl. Mix to combine.

5.      Add the milk mixture, and stir until combined.  

6.      Add the flax mixture, and stir until combined.

7.      Add pumpkin spice seasoning, ginger powder, salt, and baking powder. Mix until combined, making sure there is no lumps (or else you may get lumps of baking powder in your waffle and it won’t rise).

8.¬†¬†¬†¬†¬† Add the flour and mix until completely combined. If the batter is too thick, add ¬ľ cup of milk at a time (it does NOT need to be the milk & vinegar mixture). It should¬† be a slightly thin consistency, slightly thicker than a cake batter is, but not as thick as brownie batter.

9.      Lightly grease waffle iron and place about 1/3-1/2 cup of batter. (This greatly depends on your waffle iron size). Cook until golden brown.


Whipped Cream:

1.      In a large, deep bowl, add the mascarpone cheese, vanilla, cinnamon, cardamom, heavy whipping cream, and sugar. Using an electric hand mixer, mix on a low speed continuously until the cream becomes desired consistency.

(If you have a bullet-cup blender, you can also do use this to make whipped cream. Simply add all the ingredients, and pulse until the cream thickens).


Top your waffle (and coffee) and enjoy!

Nutrition Information:


Calories: 282.2  Fat: 5.8  Carbohydrates: 49.6   Sugar: 15.2  Fiber: 6.4   Protein: 7.9

Whipped Cream (Remember, it’s a treat!):

Calories: 245.5   Fat: 23.1  Carbohydrates: 6.8  Sugar: 6.8  Fiber: 0   Protein: 2.6




Share with FriendsShare on FacebookPin on PinterestShare on TumblrTweet about this on TwitterShare on RedditShare on Google+Email this to someone