In a small bowl whisk together the ground flax and water. Set aside to gel.
Meanwhile, in a blender or food processor, combine pumpkin purée, almond milk, vanilla and maple syrup. Blend until completely smooth.
Place all the dry ingredients in a large mixing bowl and stir. Pour in the pumpkin mixture and the gelled flax and mix until a thick batter forms.
Heat your waffle iron. Once it has come to temperature, add approximately 1/2 a cup of batter and smooth it out so that it's nice and even. Cook for about 4 minutes or until the waffles are golden and come away from the iron easily. Enjoy immediately or allow to cool and pop them in the freezer to enjoy at a later date.
* Notes: I have a non-stick waffle iron, so it does not require greasing. Most waffle irons do require a thin coat of oil or butter to prevent sticking