Servings: 6 Waffles
Large mixing bowl
- 1 Cup Pumpkin Puree
- 1 Cup White Whole-Wheat Flour
- 1/2 Cup Unbleached All-Purpose Flour
- 1/3 Cup Brown Sugar
- 1 1/2 Cups Low-Fat Milk
- 1 egg white
- 1 tablespoon canola oil
- 1 tablespoon sodium-free baking powder
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
Spray waffle iron lightly with oil and preheat. Measure all ingredients into a large mixing bowl and beat until smooth. Ladle batter onto hot surface of waffle iron, being careful to avoid the edges (batter will spread once appliance is closed). Close waffle iron and bake until golden brown, roughly 4–5 minutes. Remove baked waffle from iron and repeat process with remaining batter, re-oiling waffle iron as necessary. Serve immediately.
Everything’s better with pumpkin! This low-fat breakfast is packed with healthy whole grains and vitamin A. Top waffles with pure maple syrup for the ultimate taste of fall in New England, any time of year. No carving necessary.
Store leftovers in the refrigerator for up to 3-4 days.
Serving: 1Waffle | Calories: 219kcal | Carbohydrates: 41g | Protein: 7g | Fat: 3g | Sodium: 43mg | Sugar: 16g