Monday, March 1, 2010

Pumpkin Waffles

You know when breakfast is really awesome? You know, when it "takes the cake" so to speak? When it rocks your socks? Do you know when that happens?

Yes, at breakfast time, punks. Also at dinner! 


I find that there is nothing so awesome as breakfast for dinner. It really makes me happy. It also saves my sorry tush when I forget to take the stew meat out of the freezer before I leave the house in the morning.



Pumpkin Waffles

(adapted from Weight

Serves 5 (2 waffles each)
Points: 4 

1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 tsp pumpkin pie spice
1 large egg, lightly beaten
1/4 cup brown sugar (light or dark), packed
1 tbsp vegetable oil
1/2 cup canned pumpkin
1 1/4 cup fat-free skim milk
1 spray non-stick cooking spray


Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Whisk gently to combine.


In a smaller bowl, lightly beat the egg. Add the brown sugar, vegetable oil, pumpkin, and milk to the egg. Whisk until thoroughly combined. Add pumpkin mixture to the flour mixture and stir until combined.


Spray the waffle iron with cooking spray and pre-heat. Add 1/4 cup of the batter to the waffle iron for each waffle, spreading to the edges. Close and cook 5 - 7 minutes, or until steam has stopped rising from the waffle iron.

Top with your choice of condiments. I rolled with traditional (yogurt) butter and (sugar free) syrup, but I'm sure a nice schmear of peanut butter (or even a tablespoon of peanut butter chips) or some apple butter would be just lovely as well. As always, remember to account for the additional POINTS values your toppings add.

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