Pumpkin Waffles
Recipe created by Frances Boswell
To get through your busy morning, make a batch of these delicious, healthy-carb pumpkin waffles and top with fruit, nuts, and high-protein Greek yogurt. This recipe is one of O's delicious start-your-day-right breakfasts.
Servings: Makes 6–8
Ingredients
Waffles:
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup wheat germ
- 1 Tbsp. baking powder
- 1 tsp. coarse salt
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 5 Tbsp. brown sugar
- 3/4 cup pumpkin puree
- 5 Tbsp. (1/2 stick plus 1 Tbsp.) unsalted butter , melted
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup milk
For serving:
- Plain Greek-style yogurt
- Maple syrup
- Chopped nuts and fruit
Directions
Total time: 30 minutes
Heat waffle iron. In a small bowl, mix flours, wheat germ, baking powder, salt, nutmeg, cinnamon, and ginger. Set aside.
In a medium bowl, whisk together brown sugar, pumpkin puree, butter, eggs, vanilla, and 1/2 cup milk until well combined. Stir in dry ingredients and mix to form a smooth batter. Slowly add remaining 1/2 cup milk until batter is thin enough to pour into waffle iron.
Spoon about 1/2 cup batter into iron and cook according to iron instructions.
Serve with yogurt, syrup, nuts, and fruit.
Heat waffle iron. In a small bowl, mix flours, wheat germ, baking powder, salt, nutmeg, cinnamon, and ginger. Set aside.
In a medium bowl, whisk together brown sugar, pumpkin puree, butter, eggs, vanilla, and 1/2 cup milk until well combined. Stir in dry ingredients and mix to form a smooth batter. Slowly add remaining 1/2 cup milk until batter is thin enough to pour into waffle iron.
Spoon about 1/2 cup batter into iron and cook according to iron instructions.
Serve with yogurt, syrup, nuts, and fruit.
Nutritional Information
Per waffle: 288 calories, 10 grams protein, 6 grams saturated fat, 3 grams fiber. Plus 29 percent DV of vitamin A, 14 percent iron, and 27 percent calcium.
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