Yesterday my hubby woke up and asked if we could have Pumpkin Waffles. I thought that was a funny request since I've never made Pumpkin Waffles before. We do pumpkin pancakes quite often. Of course, I'm always up for the culinary challenge so I made a face at him and set to work.
In case you haven't noticed, this time of year we throw pumpkin into everything so I figured, why not? If you're looking for something a little different to grace your breakfast table, try these. We made a double batch and froze some for another breakfast. You could always skip the pecans if you're not a fan or even substitute with walnuts or almonds. Pumpkin is a great source of fiber and it's full of carotenoids, which are antioxidants. Since it's cold and flu season, we're always looking for ways to incorporate antioxidants into our meals.
Did you know that an ounce (9 grams) of pumpkin seeds has the same amount of protein as an ounce of meat? (Check out The Doctors Book of Food Rememdies). You could even throw some toasted pumpkin seeds on top of the waffles.
Pumpkin-Pecan Whole Grain Waffles
½ cup butter, melted
1 cup pumpkin puree
1 ½ cups raw milk
2 cups whole wheat pastry flour
½ cup wheat germ
2 tablespoons baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 teaspoon sea salt
½ cup chopped pecans
1. Using a mixer, beat eggs and raw milk. Add pumpkin and butter.
2. Add flour, wheat germ and baking powder. Mix.
3. Add cinnamon, nutmeg, ginger and sea salt. Mix.
4. Add chopped pecans.
5. Follow instructions on waffle maker. Serve drizzled with real maple syrup.