Entire Wheat Pumpkin Pecan Waffles

This pumpkin pecan waffle dish will please your craving for sweets. Delight in for breakfast, breakfast, or a mid-day treat. Pro suggestion: make them ahead of time, toss them in the freezer, and pop ’em in the toaster for a fast grab-and-go treat.

YIELDS 4 PORTION

Active Ingredients

• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 3 big eggs
• 2 Tablespoon butter, melted
• 1 teaspoon vanilla extract
• 2 3/4 cups milk or milk alternative
• 2 1/2 cups 100% entire wheat or entire grain flour *
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 2 tsp baking powder
• 1/2 teaspoon salt
• Garnish: sliced pecans
• Pure maple syrup and whipped cream( optional)

* Wheat flour has a somewhat darker color than standard white flour. It consists of the entire grain that makes it a little bit more nutrient-dense and fiber-rich. Confirm the label when shopping– technically all flour originates from wheat so you wish to search for 100% entire wheat or entire grain flour.

How To Make Pumpkin Pecan Waffles

1. In a big bowl integrate all damp components: puree, eggs, melted butter, extract, milk.
2. Whisk till well integrated.
3. Include all dry components: spices, baking powder, and flour.
4. Prepare waffles on a preheated waffle iron according to make guidelines.
5. Serve with preferred garnishes.

Nutritional Details & & Macros

Macros per serving (prior to maple syrup, whipped cream, and sliced pecans):

• Calories: 449
• Protein: 15.7 g
• Fat: 12.7 g
• Carbohydrates: 623 g