Breakfast is ready! Super crisp hearty pumpkin waffles with the warm flavor of unsweetened pumpkin puree topped with fresh fruit and organic yogurt.
Ready In: 30 min
Prep: 15 min
Cook: 15 min
Yields: 6 servings
- ½ c unsweetened pumpkin puree
- 3 eggs, separated
- 1 c whole milk
- 4 TBLSP butter, melted
- 1 c whole wheat pastry flour
- 2 TBLSP fine cornmeal
- 2 tsp baking powder
- 2 tsporganic granulated sugar
- ½ tspsea salt
- Stonyfield Organic Greek plain Whole Milk yogurt, to serve
- Fresh fruit, to serve
Preheat waffle iron.
In a large bowl, whisk together pumpkin, egg yolks, milk, and butter.
In a separate bowl, combine flour, cornmeal, baking powder, sugar, and salt. Pour the wet ingredients into the dry, and mix with a rubber spatula, just until combined.
Whisk the egg whites to soft peaks. Usually takes about 5 minutes of whisking. Fold whipped whites into the mixed batter.
Spray preheated waffle iron with baking spray. Cook waffles according to manufacturer’s directions.
Serve warm with Stonyfield yogurt and fruit.
Chef's Note: Freeze cooled waffles to enjoy throughout the week. To re-heat, place frozen waffle into toaster oven for 5-7 minutes.