Whole Wheat Pumpkin Waffles |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I totally love these waffles. They are always a big hit at my house. They are relatively low carb and very filling. This is one of many adaptations I have made from a recipe I found in a cookbook called Made in Vermont. They are delicious on a cold autumn morning. I often double the recipe and freeze leftover waffles. During the week I pop them in the toaster and have a great breakfast, dinner, or midnight snack. I do not add any sweetener (other than the touch of molasses) because I usually have mine with maple syrup. If you aren't having syrup a bit of sugar or splenda might be in order. Ingredients:
1 cup large curd cottage cheese |
4 eggs, beaten |
1/2 cup pumpkin puree |
1 teaspoon blackstrap molasses |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/8 teaspoon ginger |
1/2 cup whole wheat flour |
4 tablespoons melted butter |
1 small apple, diced |
1/3 cup chopped walnuts |
Directions:
1. Beat cottage cheese until airy.
2. Add the eggs, molasses, and pumpkin and beat until combined.
3. Add spices and whole wheat flour and mix until combined. With mixer running add melted butter.
4. Fold in apples and walnuts.
5. This is the batter.
6. From here you just pour into your waffle iron. You could probably also make pancakes with this batter though I have not tried this.
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