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Thursday, April 12, 2012

Whole Wheat Pumpkin Waffles

Sorry I've been MIA lately. I have a whole list of recipes to share; I just haven't managed to sit down and blog about them.
I remember the times we would have breakfast for dinner growing up. We were always super excited about this {or I was, at least}. What kid wouldn't be excited about pancakes and maple syrup for dinner?? Recently, I made these whole wheat pumpkin waffles. Since I was cooking just for me that day, I had plenty of leftovers to freeze and then pop in the toaster later. It was nice knowing that these waffles were a little bit healthier than regular ones because of the wheat flour in them. I enjoyed them with a little maple syrup {only the real stuff!} and fresh fruit. You could easily add chocolate chips, dried fruit, berries, nuts or any other mix-ins to this batter and they would taste just as great. Enjoy these waffles for breakfast...or dinner!
Whole Wheat Pumpkin Waffles
from: The Sweets Life

What You Need
1 cup milk
1 egg, separated
1/2 cup pumpkin puree
1/2 tsp. vanilla extract
3 Tbsp. canola oil {You could substitute applesauce.}
2 Tbsp. brown sugar
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg

What To Do
1. Preheat waffle iron.
2. In a large bowl, mix milk, egg yolk, pumpkin, vanilla, oil, and brown sugar. In another bowl, beat egg white until stiff peaks form. Set aside.
3. Add flours, baking powder, salt, cinnamon, and nutmeg to the wet mixture, stirring just until combine {batter might still be lumpy}. Fold in egg whites.
4. Spray waffle iron with cooking spray and pour approximately 1/2 cup batter onto the waffle iron. {I think this amount varies by waffle maker. Ours required closer to 1 cup of batter.} Cook waffles until lightly browned and crispy.




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