As I mentioned before, there are many great ways to incorporate pumpkin into a dish to provide additional health benefits + great taste. On the weekends when we have a relaxed family breakfast, the girls will often choose waffles or pancakes as the treat of choice. We like to add a little greek yogurt, honey + walnuts for additional sweetness. Pumpkin waffles or pancakes are also easy to freeze if you are in need of breakfast on the go. Enjoy!
- 1 cup whole wheat flour
- 2 tsp baking powder
- ½ teaspoon kosher or sea salt
- 2 tablespoons brown sugar
- ¾ cup skim milk
- 1 tablespoon nonfat greek yogurt
- 1 egg
- 1 cup pumpkin puree
- Sprinkle of cinnamon + nutmeg (optional)
- In a large bowl, whisk together the first 4 ingredients.
- In a smaller bowl, whisk together the remaining ingredients. Add the wet ingredients to the dry and mix just until combined. The batter will be lumpy.
- Heat waffle iron and spray with cooking spray. Drop by ¼ cups onto hot waffle iron, once bubbles begin to pop, flip and cook for about an additional minute.
- Serve with maple syrup or top with greek yogurt and honey. Recipe easily doubles and waffles freeze great.
Chef Kara Tip:
This also works great for pancakes on a skillet or over the stove!