I know it’s not the “season” for pumpkin, but there was a leftover can in my pantry that was just dying to be used in a yummy recipe. Luckily this recipe for waffles only asks for a cup of pumpkin puree, so I can save the rest for muffins or cupcakes this week :)
Since we received a waffle maker for Christmas, I’ve been searching for healthy waffle recipes on Pinterest, so this one from Prevention RD came up right away. Very easy to put together. Only modifications I made were almond milk instead of buttermilk, and I ran out of wheat pastry flour, so I had to use some regular white flour, as well. I knew I would be putting some light whipped cream and maple syrup on top after they cooked, so I decided to omit the sugar from the recipe. Looking back, I probably should have added one packet of Truvia to make the batter just a little sweeter.
These were delicious and good to know they’re not horrible for you since pumpkin is naturally low in fat and also lots of good stuff in it! The nutritional facts said 240 calories so I’m assuming I was around that even with the modifications I made. You definitely need something sweet to top off the waffle, though, so indulge in a little syrup :) This was a 9 out of 10 for sure.