Saturday, June 12, 2010

Pumpkin Pecan Waffles

Words can't even describe how good these waffles are. I have to restrain myself from making these everyday. I have served them for breakfast, lunch and dinner.  My husband said he was afraid to go on his long training runs on Saturday mornings in fear that I would make these and he would miss them.

Pumpkin Pecan Waffles

2 cups whole-wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 ½ tsp. pumpkin pie spice*
½ tsp salt
1 ½ cups milk (fat free is ok)
1 cup pumpkin puree
1 egg
2 tbsp canola oil
2 tbsp vinegar
Toasted pecans (optional but highly recommended)

Set oven to broil. Place about a cup of whole pecans on a baking sheet and place on the bottom rack for about 8 minutes or until starting to turn a dark brown. Remove from oven and let cool. Coarsely chop and serve with waffles. Store any left over pecans in an air tight container.

Mix the milk, pumpkin, egg, oil and vinegar. Then, in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt, stir into the pumpkin mixture.

For waffles, let the waffles cook 30 - 60 seconds past the "done light" indicator. Waffles should feel a little crisp before removing them (this is a thick batter and needs a bit more time to cook). For pancakes, just cook normally over medium heat.

Sprinkle with toasted pecans. I served mine with Hot Buttermilk Syrup of course. I swear I will share other syrup recipes soon. I just love this one so much.

*Make your own pumpkin pie spice
2 Tbsp. cinnamon
2 tsp. nutmeg
2 tsp. ginger
1 1/2 tsp. allspice

80 calories and 2 grams of fat per waffle (that is per square not whole waffle I analyzed this recipe and I can get about 6 waffles out of a batch with my professional Belgian waffle maker and that makes it 250 calories per whole waffle. Using a regular waffle iron you could probably get closer to 7 or 8 waffles which would lower the calorie count per waffle.)

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