Saturday, October 2, 2010

Pumpkin Waffles

This is a half recipe, and I ate a double serving! (So I ate the entire recipe!) It was more than enough food for 2 people.

  • 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
  1. Preheat a waffle iron and spray with cooking spray.
  2. Wisk together the dry ingredients first, then add wet ingredients and stir until lumpy. Stir in pumpkin.
  3. 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!
  4. I serve with sugar free maple syrup! Add whatever you like.
Makes 2 waffles. This ENTIRE recipe (a lot of food) made ME one big serving because I love a big breakfast on Saturdays. But it can be divided into 2.

Nutrition (entire recipe)
(before syrup. My syrup is 15 calories per 1/4 cup.)
Calories 255
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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