- 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp "No Salt" (or salt)
- 2 tbsp (1/2 serving) egg beaters
- 1/4 cup canned pumpkin
- 1/2 cup soy or almond milk (see tip)
- dash of cinnamon or pumpkin spice
- 2 TBSP splenda
- Preheat a waffle iron and spray with cooking spray.
- Wisk together the dry ingredients first, then add wet ingredients and stir until lumpy. Stir in pumpkin.
- Pour onto the waffle iron in an X like pattern. Close the lid and cook for 1 minute. Flip over** and cook for an additional 3-5 minutes (depending how crispy you want them). Turn it back over and cook for another 30 seconds-1 minute. Open the waffle iron and remove your waffles!
- I serve with sugar free maple syrup! Add whatever you like.
Nutrition (entire recipe)
(before syrup. My syrup is 15 calories per 1/4 cup.)
Fat 2g
(No cholesterol)
Sodium 150mg
Potassium 165mg
Carbs 52g
Fiber 2.5g
Sugars 4g
Protein 10.5g
** It has been brought to my attention that not everyone's waffle iron flips! Don't worry about flipping, just bake it as usual!
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