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Pumpkin Waffles
Nb persons: 8
Yield:
Preparation time: 13 minutes
Total time: 35 minutes
Source:
| Pumpkin adds a rich, sweet twist to waffles, and it's packed with figure-friendly fiber and vitamin A. | |
| 5 | egg whites |
| 1½ c | whole wheat pastry flour |
| 2 tsp | baking powder |
| 1 tsp | baking soda |
| 2 tsp | cinnamon |
| ¼ tsp | salt |
| ½ | low-fat soy milk |
| 1 c | canned 100% pure pumpkin puree, (not pie filling) |
| 4 Tbsp | honey |
| 2 Tbsp | canola oil |
| 1 tsp | vanilla extract |
1. COAT a nonstick waffle iron with cooking spray. Preheat according to the manufacturer's directions.
2. PLACE the egg whites in a mixing bowl and beat on high until stiff peaks form.
3. WHISK together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk in the soy milk, pumpkin, honey, oil, and vanilla just until blended. Gently fold in the egg whites until just combined.
4. SPOON ½ cup of batter on the bottom grids, covering two-thirds of the grids. Close the iron and bake according to the manufacturer's directions.
5. REMOVE the waffle from the iron carefully using a rubber spatula. Repeat with the remaining batter.
NUTRITION (per serving) 173 cal, 5 g pro, 30 g carb, 4 g fiber, 4.1 g fat, 0.3 g sat fat, 395 mg sodium
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