Healthy Pumpkin Waffles
Easy to make healthy waffles recipe made with pumpkin puree, wheat flour, pumpkin spice, and some other pantry staple ingredients. So fluffy and delicious.
Servings: 6
Ingredients
- 2 1/2 cups whole wheat flour
- 1 1/2 teaspoon pumpkin pie spice mix
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 2 tablespoons coconut oil melted
- 1 cup pure pumpkin puree
- 2 cups milk of choice
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, mix together flour, pumpkin spice, baking powder, baking soda, and salt.
- In another large mixing bowl, whisk eggs until frothy. Add oil and pumpkin puree, and whisk again until the batter is thick and smooth.
- Stir in the milk, maple syrup, and vanilla extract. Make a well in the dry ingredients, and pour in the wet mixture.
- Stir gently until just moistened and combined. Be careful not to over-mix.
- Pour the batter into the waffle iron and cook according to the waffle iron directions until nicely golden brown.
- Top with some toasted pecans, fresh figs, or any of your favorite fruits, and serve with a drizzle of maple syrup.
Notes
- Store the leftover waffles in an airtight container in the refrigerator. They'll be good in the refrigerator for up to 3 days. Reheat just before serving.
- For freezing, stack up the waffles between 2 layers of waxed paper, place in an airtight container, and freeze. You can freeze the waffles for up to 3 months.
- Before eating, just defrost and reheat into the toaster.
- Use gluten-free flour or oat flour in place of wheat flour.
- I used Maple Syrup, but you may also use honey.
- Coconut oil is preferred, but other neutral-tasting oils will work.
Nutrition
Calories: 315kcal | Carbohydrates: 49g | Protein: 13g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 479mg | Potassium: 601mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6644IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 3mg