Prepare flax egg in a large bowl and let rest for 5 minutes.
Add pumpkin puree, salt, pepper, baking powder, melted butter and whisk until well combined. Add almond milk and whisk once more.
Next add flour and cornmeal and stir until just combined – small lumps are OK. Lasty, fold in chives or green onions. Your batter will be thick – let it rest for 5-10 minutes while preheating waffle iron.
Generously spray waffle iron with non-stick pray and pour heaping 1/2 cup measurements onto the griddle. Close and cook according to manufacturer instructions (should be about 3 minutes).
Serve warm with vegan butter and maple syrup for a sweet-savory combination, or vegan chili, sliced avocado and salsa, or a fried egg (for non-vegan).
*Amount of almond milk required will depend on the brand of cornmeal and what type of flour you use. If the batter appears too thick, add another few Tbsp thin out. *Nutrition information is a rough estimate calculated without toppings.