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Tuesday, November 1, 2011

Pumpkin Oatmeal Waffles

There is exactly one cup of the canned pumpkin puree left, so I used it to make a batch of waffles with a spicy fall feel. I have a great stovetop waffle iron that holds a lot of batter to make waffles that are crispy on the outside and deliciously soft and moist in the middle. This recipe makes 3 batches of 4 waffles to equal 12 pieces. One for me and two for Dale is a filling breakfast with yogurt and fruit. The rest can be refrigerated up to a week or frozen for months. Either way, they can be popped into the toaster for a healthy breakfast on the go.

Healthy Pumpkin Waffles

Whisk together in a large bowl:

1/2 Cup Rolled Oats, 5-Grain Cereal, or Museli
3/4 Cup Whole Wheat Flour (Or combo of 1/4 cup whole wheat, almond,& coconut flours)
2 Tbsp Flax Seed Meal
2 Tbsp Pecan Pieces
1 Tbsp Baking Powder
1 Tbsp Baking Soda
2 Tbsp Cinnamon
1 Tbsp Nutmeg

Whisk together in another bowl:

3/4 Skim milk
1 Tbsp Unsalted butter, melted and cooled
1 Tbsp Amber Agave Nectar
2 Large Eggs
1/2 tsp Vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.
Rest, uncovered, in a warm spot 15-30 minutes.
Heat waffle iron over medium heat to nearly smoking and spray with nonstick cooking spray.
Re beat batter, adding more milk to reach thick but pourable consistency if necessary.
Transfer batter to a large measuring cup or pitcher.

Pour better into center of each section of waffle iron to 3/4 full, spreading batter with a heatproof spatula if necessary.
Cook about 2 minutes and flip to check.
Iron should open easily, which means bottom is cooked and not sticking.
If it doesn't, give it another minute and check again.
When crispy and browned on bottom side, flip iron and cook the other side just under the same amount of time.
Flip to check and cook until both sides are golden and crisp.
Remove from iron with heat-proof spatula.
Serve immediately or keep warm in a 200 degree oven.
Serve with fresh fruit.

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