I took a trip to my parents’ house this past weekend. While my mom claims I was more interested in seeing the color-changing leaves than her, I did seize the opportunity to make both her and my dad a big Sunday morning breakfast. I also took advantage of the pumpkin she miraculously had waiting for me in the cabinet. One of the best parts of coming home is of course raiding the kitchen cabinets.
I’ve been going pumpkin crazy these past few weeks, more so on the computer than in my kitchen, as I’ve been perusing through tons and tons of pumpkin photos and recipes that have been gracing the front pages of blogs/websites. By the end of the day, I’m often convinced I should be eating pumpkin for breakfast, lunch and dinner. That probably wouldn’t be all that bad of an idea considering it’s packed with fiber, vitamin A, and a significant amount of iron. Although, then the orange puree would be bound to lose its novelty.
These pumpkin waffles were just that, a novelty. It’s not too many times a year I can say I devoured a plate of pumpkin waffles for breakfast. I first stumbled upon this idea on Prevention RD and of course was immediately sold. Pumpkin and breakfast– currently two of my obsessions– certainly sounds good to me.
These are a tad dense due to the whole wheat. However, rather making a reach for white flour and wasting away a ton of nutrients, just crisp them up a minute or two longer than normal in the waffle iron. Serve with a dollop of butter, toasted walnuts, and a drizzle of maple syrup, all of which I must say are mandatory toppings for this autumn meal.
slightly adapted from Prevention RD
Ingredients
- -1 cup pumpkin puree
- -4 egg whites
- -1 cup soy milk
- -1 Tbsp. lemon juice
- -1 1/3 cup whole wheat pastry flour
- -2 tsp. baking soda
- -Pinch salt
- -2 Tbsp + 2 tsp. light brown sugar
- -2 1/2 tsp. cinnamon
- -1/2 tsp. ground nutmeg
- -1 tsp. ground ginger
- -1/2 cup walnuts
Instructions
- Mix lemon juice with soy milk, and let sit 10 minutes. (This creates a vegan, buttermilk-like liquid.)
- Heat skillet over medium-high. Add walnuts. Toast, stirring occasionally, until outsides are brown, nearing black. Remove from heat, and set aside.
- Stir the flour, baking soda, salt, sugar, cinnamon, nutmeg, and ginger together in a small bowl.
- In a separate bowl, whisk together the egg white, pumpkin, and vegan buttermilk. Stir into the dry ingredients and stir just to combine.
- Heat a waffle iron or skillet over medium high heat and spray with nonstick spray. Pour half the batter into the preheated iron or pan.
- If making waffles, cook according to manufacturer’s suggestion. If making pancakes, cook until bubbles appear on the top, about 3 minutes. Flip and cook an additional minute or two. Repeat with remaining batter. Serve with maple syrup. Yield: 4 servings (4 large waffles or 8 pancakes).
10 Comments
Nicole, RD
October 24, 2011 at 6:21 amLove the vegan buttermilk, that’s great! Glad you enjoyed them…your toppings sound perfect!! 🙂
The Candid RD
October 24, 2011 at 6:29 amI saw these on Nicole’s blog, and they made me get out my registry list and add “waffle machine”. YUM!
Miss Elleen
October 24, 2011 at 6:36 amthere is definately something about waffles in the air! i m onto that too!:D
frugalfeeding
October 24, 2011 at 6:41 amAwesome looking waffles – makes me want to get a waffle iron.
Simply Life
October 24, 2011 at 7:33 amwow, with that view and those waffles that looks like perfection! Can I take a vacation at their house? 🙂
A Tablespoon of Liz
October 24, 2011 at 11:53 amThose look so good! I don’t make waffles nearly enough… I normally stick to pancakes because I’m lazy and don’t like to get out the waffle maker, but I’m going to have to because now you’ve got me craving waffles!
Pumpkin-Oatmeal Chocolate Chip Cookies « Food-Fitness-FreshAir
October 30, 2011 at 5:44 am[…] couldn’t be happier with my second choice of the season for using pumpkin. As I said in my pumpkin waffle post, I’ve been bookmarking pumpkin recipes like crazy. This one was recommended by my friend […]
Roasted Butternut Squash with Avocado and Cilantro Vinaigrette « Food-Fitness-FreshAir
November 9, 2011 at 5:40 am[…] too. ‘Tis the season for dulling knives with big, orange beasts from the garden. Luckily the last time I went to my parents’ house, I managed to snatch a few butternuts and acorns perfect for this […]
julia
September 21, 2012 at 12:17 pmThese were delicious! Perfect fall breakfast
Grace Dickinson
September 21, 2012 at 12:21 pmGlad you enjoyed them Julia! I love waking up on crisp fall mornings to a nice hearty breakfast. Warm maple syrup completes this luxury!