Whole Wheat Pumpkin Waffles Recipes
WHOLE WHEAT PUMPKIN WAFFLES
This recipe is high in fiber and low in salt, great for diabetics or those with high blood pressure, and no one will ever know, they taste so great!
Provided by PattiNYC
Categories Breakfast
Time 30m
Yield 5 Thick Belgian Waffles, 5-8 serving(s)
Number Of Ingredients 10
Steps:
- Put all the dry ingredients in one bowl and combine them well using a whisk.
- Put all the wet ingredients in a separate bowl and combine them with the whisk.
- Pour the wet ingredients into the dry and incorporate gently using the whisk lightly, don't over beat them.
- Ladle or pour approximately one cup per waffle onto the iron and cook for 4 1/2 - 5 minutes per waffle. They steam a lot, but don't wory. They also get darker than white waffles with no pumpkin, but they need to cook a little longer to be dry inside and not doughy.
- Thick waffles will result in about 5 waffles, thin waffles will probably yield 8.
Nutrition Facts : Calories 272.6, Fat 9.6, SaturatedFat 1, Cholesterol 1.6, Sodium 514.7, Carbohydrate 41.4, Fiber 6, Sugar 7.1, Protein 8.8
WHOLE WHEAT PUMPKIN WAFFLES
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.
Provided by Sunday Cook
Categories Breakfast
Time 25m
Yield 6 waffles, 3 serving(s)
Number Of Ingredients 11
Steps:
- Beat cottage cheese until airy.
- Add the eggs, molasses, and pumpkin and beat until combined.
- Add spices and whole wheat flour and mix until combined. With mixer running add melted butter.
- Fold in apples and walnuts.
- This is the batter.
- From here you just pour into your waffle iron. You could probably also make pancakes with this batter though I have not tried this.
Nutrition Facts : Calories 489, Fat 34.1, SaturatedFat 14.7, Cholesterol 333.2, Sodium 489, Carbohydrate 26.5, Fiber 4.4, Sugar 5.2, Protein 22.3
BUTTERMILK PUMPKIN WAFFLES
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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