Entire Wheat Pumpkin Pecan Waffles

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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.


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

born fitness healthy pumpkin waffles

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