Healthy Pumpkin Waffles
Delicious whole-grain pumpkin waffles with cinnamon and nutmeg!
Servings: 8 waffles
Ingredients
- 2 cups whole wheat pastry flour
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 large eggs separated
- 2 tbsp honey
- 1 3/4 cups milk
- 1/2 cup butter 1 stick, melted
- 1/2 cup pumpkin puree canned
- oil for brushing waffle iron
- maple syrup for topping
Instructions
- Heat the oven to 250 degrees.
- Combine the dry ingredients in a large mixing bowl.
- Whisk together the egg yolks, milk, melted butter, honey and pumpkin in a medium-sized bowl.
- Beat the egg whites in a small bowl until stiff and set aside.
- Heat your waffle iron.
- Add the liquid ingredients to the dry ingredients, stirring until combined.
- Brush the waffle iron lightly with oil.
- Spoon in the batter (about 1/4 cup - 3/4 cup per waffle), spreading quickly. Cook according to your waffle iron's instructions.
- Transfer waffles to a rack in the oven to keep them warm and crisp. (I put a baking rack on a cookie sheet for this.)
- Repeat for the remaining batter. Serve waffles while still hot.
Notes
Even if you don't separate the eggs, this recipe still works. Simply add the whole eggs to the bowl of wet ingredients in step three, and skip the part about beating the egg whites until stiff.
This recipe makes about 8 standard-size waffles or 6 Belgian waffles.