Pumpkin Waffles

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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!

Pumpkin Waffles

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. 

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