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Whole Wheat Pumpkin Pecan Waffles

<p>Nothing is as comforting and homey as the smell of pumpkin, molasses, and warm spices at the breakfast table. Our freezable Whole Wheat Pumpkin Waffles will have you dreaming of cool evenings under a cozy blanket no matter what time of year it is.</p>
6 Servings Recipe By

Ingredients

  • 1 individual Egg
  • 1 cup Skim Milk
  • 1/2 cups Pumpkin, Canned
  • 1/2 teaspoons Vanilla Extract
  • 1/4 cups Applesauce
  • 1 tablespoon Molasses
  • 2 tablespoons melt Coconut Oil
  • 2 tablespoons Brown Sugar
  • 1 cup Flour, Whole Wheat
  • 1/2 cups Flour, All-Purpose
  • 2 teaspoons Baking Powder
  • 1/4 teaspoons Salt
  • 1/2 teaspoons Cinnamon
  • 1/2 teaspoons Pumpkin Pie Spice
  • 1/8 teaspoons Nutmeg
  • 1/4 cups chop Pecans

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 waffle
  • 264 Calories
  • 10g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 278mg Sodium
  • 39g Total Carb
  • 3g Fiber
  • 11g Total Sugars (Includes 7g Added Sugars)
  • 7g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Separate egg white and yolk in separate bowls.
  2. In a large mixing bowl, combine milk, egg yolk(s), pumpkin, vanilla, applesauce, molasses, coconut oil, and brown sugar together.
  3. Beat egg white(s) with hand mixer until stiff peaks form. Set aside.
  4. Add remaining dry ingredients and pecans to pumpkin mixture and slowly incorporate.
  5. Gently fold egg whites into waffle batter.
  6. Spray waffle iron with cooking spray.
  7. Pour about 1/3 cup of batter onto each section of the waffle iron. *Depending on the size of your waffle iron, the amount of batter needed per waffle may need to be adjusted.
  8. Close iron slowly.
  9. Cook for about 3-4 minutes, or to desired crispness.
  10. Serve with desired toppings of your choice.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Separate egg white and yolk in separate bowls.
  2. In a large mixing bowl, combine milk, egg yolk, pumpkin, vanilla, applesauce, molasses, coconut oil, and brown sugar together.
  3. Beat egg white with hand mixer until stiff peaks form. Set aside.
  4. Add remaining dry ingredients and pecans to pumpkin mixture and slowly incorporate.
  5. Gently fold egg whites into waffle batter.
  6. Spray waffle iron with cooking spray.
  7. Pour about 1/3 cup of batter onto each section of the waffle iron. *Depending on the size of your waffle iron, the amount of batter needed per waffle may need to be adjusted.
  8. Close iron slowly.
  9. Cook for about 3-4 minutes, or to desired crispness.
  10. Flash freeze.
  11. Divide frozen waffles among indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat from frozen in toaster.
  3. Serve with desired toppings of your choice.

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