Pumpkin Oatmeal Waffles
My 3 year old, Wilson, has been on a waffle kick; every morning he wants waffles and milk for breakfast. Perhaps it was our recent addition of eggs into the waffles, making them far more yummy, but the same old waffle gets boring and is rather nutritionally lame! I started looking at the recipe I use, from the yellow gourmet cookbook, it calls for 1.5 sticks of butter – that is a lot of butter! In the past I have used applesauce as a sub for oil, so I thought, “why not pumpkin”? We are major pumpkin lovers in this house, maybe even pumpkin worshipers. It is such a yummy squash, savory or sweet, it is awesome. I ended up dropping the butter completely and replaced it with 1/3 cup of coconut oil and 1 cup of pumpkin puree, I also replaced some of the wheat flour with oat flour. After making this batch of waffles, I have been on a waffle kick right along with my son!
Here is what you do:
1.5 cups flour
1.5 cups oat flour (use a food processor to maker flour from rolled oats, it takes about 2 cups of rolled oats to make 1.5 cups of oat flour)
1 tablespoon baking powder
3/4 teaspoon baking soda
1.5 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 tablespoon sugar
1 cup pumpkin puree
1/3 cup coconut oil, melted and cooled
1 tablespoon vanilla
3.5 cups nonfat buttermilk, shaken
3 eggs lightly beaten
Combine dry ingredients in a bowl
In a separate bowl combine the wet ingredients
Mix the wet into the dry and allow to rest for a minute. The batter will be slightly thick. Scoop batter in a heated and greased waffle iron, I like to use an ice cream scoop! Allow the waffles to cook for a minute or two beyond when the waffle iron stops steaming.
Enjoy your waffles with syrup, berries or on their own! These waffles freeze very well! I let them cool on a wire rack and then put in a ziplock bag to freeze. Reheat in the toaster!
Each waffle has about:
110 calories, 4 grams of fat (3 saturated), 24 mg cholesterol, 180mg of Sodium, 1g of fiber, 3g of sugars, 4 g of protein, 32% of Vit A, 8% of calcium, 1% of Vit C and 6% of iron.