(Brag your love of gardening with the Organic Life 2018 Wall Calendar, featuring gorgeous photographs, cooking tips and recipes, plus how to eat more—and waste less—of what's in season.)
These healthy pumpkin waffles are better for you than your average store-bought frozen waffle. Our homemade pumpkin waffle recipe features whole wheat flour, which adds some beneficial fiber as well as a richer flavor, as well as flavor-boosting pumpkin purée that's rich in Vitamin A—just one spoonful of pumpkin puree can provide over a third of most people’s daily needs.
If you like, you can make extra waffles for an easy make-ahead breakfast: leftover pumpkin waffles can be individually wrapped and frozen for up to 2 months. To reheat, simply pop in a toaster or toaster oven for a quick breakfast treat.
Try topping your warm waffles with homemade butter—it's easy to whip up a batch with an electric mixer!
Whole Wheat Pumpkin Waffles
5 egg whites
1 ½ cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon salt
½ cup low-fat soy milk
1 cup fresh or canned 100 percent pure pumpkin puree (not pie filling)
4 tablespoons honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1. Preheat your waffle iron according to the manufacturer's directions.
2. Place the egg whites in a mixing bowl and beat on high until stiff peaks form.
3. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk in the soy milk, pumpkin, honey, oil, and vanilla just until blended. Gently fold in the egg whites until just combined.
4. Lightly oil your waffle iron with a neutral cooking oil, such as canola or grapeseed. Spoon ½ cup of batter on the bottom grids, covering two-thirds of the grids. Close the iron and bake according to the manufacturer's directions
5. Using a rubber spatula, carefully remove the waffle from the iron. Repeat with the remaining batter.
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