Breakfast - the trickiest meal of the day! It isn't that breakfast is hard to make, but who has the time? I am always rushing around and want something I can pop in the microwave or toaster and be on my way. I was eatingBaked Oatmeal Cups, but after two weeks of oatmeal I needed a change. This recipein Runner's World caught my eye.
I know what you are thinking.... "A recipe from a running magazine? Great." But these waffles are tasty and healthy, ideal for fall with their subtle pumpkin flavor, and are ready to be eaten in a matter of minutes. I made a double batch, froze most of the waffles by individually wrapping them in plastic wrap, and had a warm, quick breakfast each morning for the past two weeks. Amazing!
This recipe uses "alternative" flours, but I am sure all-purpose flour will work just as well. The pumpkin flavor is noticeable, but not overwhelming, and these can be served with the usual butter-maple syrup combination or you could great creative and add a dollop ofCinnamon-Nutmeg Crème Fraîche(this is what I did in the photo above). Just so there is no misunderstanding, these are healthy. I suppose this is obvious given the aforementioned alternative flour, the soy milk, the lack of butter, etc., but I don't want to mislead anyone. I have no doubt that there are richer versions of pumpkin waffles that contain butter and whole milk, but these are good and guilt-free!
Adapted from Runner's World
- 5 egg whites
- 1 1/2 cups spelt or whole wheat flour (I used a mixture)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly-ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup low-fat soy milk
- 1 cup canned 100% pure pumpkin puree (not pie filling)
- 4 tablespoons honey
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
1. Coat a non-stick waffle iron with cooking spray. Preheat according to the manufacturer's directions.
2. Place the egg whites in a mixing bowl and beat on high until stiff peaks form.
3. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Whisk in the soy milk, pumpkin, honey, oil, and vanilla just until blended. Gently fold in the egg whites until just combined.
4. Spoon 1/2 cup of batter on the bottom grids, covering two-thirds of the grids. Close the iron and bake according to the manufacturer's directions.
5. Using a rubber spatula, carefully remove the waffle from the iron. Repeat with the remaining batter.