Description
Healthy, festive and easy!
Ingredients
- 1 cup Milk
- 1 whole Egg, Separated
- ½ cups Pumpkin Puree
- ½ teaspoons Vanilla Extract
- 3 Tablespoons Canola Oil
- 2 Tablespoons Packed Brown Sugar
- ¾ cups Whole Wheat Flour
- ½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- ⅛ teaspoons Nutmeg
Preparation
Preheat waffle iron.
In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together. Place egg white in a separate smaller bowl and beat with a hand mixer until firm peaks form. Set aside. Pour in remaining dry ingredients to the wet and slowly incorporate. Fold egg whites into waffle batter.
Spray waffle iron with nonstick cooking spray. Pour about 1/2 cup of batter onto the waffle iron. Close the top slowly. Cook about 2 minutes or until waffles are crispy. (I like crispy waffles, so I cook mine a little longer so they get a lot of color. You can cook yours how you like them.)
Serve immediately with butter and maple syrup.
Note: You can freeze any extra waffles in plastic food storage bags! On those busy mornings, pop them in the toaster!
