A Happy, Healthy Family

11.21.2016

Whole Wheat Pumpkin Waffles



If I had to choose only one breakfast food to have for the rest of my life, it would be waffles. I love the crispness and the endless stir-in and topping possibilities. I used to buy frozen waffles, but then I started making my own, and now I don't see myself ever going back.

Pumpkin recipes are everywhere these days, and for good reason. Pumpkin tastes good and is good for you! It is rich in fiber, beta carotene, and vitamins A and C.

This recipe combines that fall superfood with whole grains for a lightly sweet waffle perfect for a fall morning. These waffles can also go into a lunch box or snack bag for later in the day, and you can even eat them in the car (without toppings, obviously).

I love to make a big batch (or double batch!) of these, segment them into kid-sized portions, and store them in the freezer. When we're ready to eat, I defrost them in the microwave for about 15 seconds then pop them in the toaster, or if we have more time, I put them in a 350-degree oven for about 10 minutes.




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Whole Wheat Pumpkin Waffles
These waffles are perfect for a fall morning!
Ingredients
  • 3/4 c pumpkin puree
  • 2 eggs
  • 1 T unrefined coconut oil, melted
  • 2 T pure maple syrup
  • 1 t pure vanilla extract
  • 1 c unsweetened almond milk
  • 1 1/2 c white whole wheat flour
  • 2 t pumpkin pie spice
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 c chopped pecans (optional)
Instructions
1. Preheat waffle iron.2. In large bowl, whisk together pumpkin, eggs, oil, maple syrup, vanilla, and almond milk.3. In medium bowl, combine flour, pumpkin pie spice, baking powder, and baking soda.4. Stir dry ingredients into wet. If desired, fold in chopped pecans.5. Spray cooking spray (I use coconut oil spray) onto heated waffle iron. Cooking directions and times will vary; my Belgian waffle maker takes about 2/3 cup of batter and about 7 minutes to cook. I get four very large waffles that I then divide into 16 kid-sized portions.6. Drizzle with just a touch of maple syrup and sprinkle with chopped pecans (if you didn't stir them into the batter). Store cooled leftovers in refrigerator or freezer.
Details
Prep time: Cook time: Total time: Yield: 4 large Belgian waffles



Source: Adapted from Fit Foodie Finds

Enjoy!


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