Adding canned pumpkin and spices to these waffles gives them a wonderfully autumnal taste. Particularly low in calories, pumpkin is also rich in fiber, minerals, and vitamins.
Ingredients
- 1½ cups self-rising flour, sifted
- ¼ cup light brown sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 large eggs, separated
- 1¼ cups skim milk
- 1 tsp vanilla extract
- 105 oz (40 g) butter, melted and cooled
- 0.66 cup (5 oz) canned pumpkin
- vegetable oil, for greasing (optional)
- maple syrup, apple wedge, or sliced bananas, to serve
How to Make It
- In a bowl, use a balloon whisk to mix the flour, brown sugar, baking powder, and cinnamon.
- Whisk together the egg yolks, milk, vanilla extract, melted butter, and pumpkin. Using a clean whisk, whisk the egg whites to firm peaks. Stir the pumpkin mixture into the flour mixture until evenly combined.
- Preheat the waffle maker or iron, and oil it if that is suitable for the model you own. Gently fold the egg whites into the batter until they are well combined. Spoon a ladleful of the batter onto the hot waffle iron (or the amount that is recommended by the manufacturer) and spread it almost to the edge. Close the lid and bake until golden.
- Serve immediately with maple syrup, apple wedges, or sliced bananas.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 256 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Saturated Fat 5 g 25% |
Trans Fat 0.0 g |
carbohydrates 35 g 27% |
Dietary Fiber 2 g 5% |
Sugars 9 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |