Pumpkin Waffles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
While in San Diego recently, we stumbled upon Cafe 222, a great place for breakfast that serves the most incredible pumpkin waffles," writes Debbie Weber of Loveland, Colorado. "We would love your help in getting this recipe."We found that these waffles w
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 cup whole milk
- 1 cup well-shaken buttermilk
- 1 cup canned solid-pack pumpkin
- 3/4 stick (6 tablespoons) unsalted butter, melted
- Vegetable oil for brushing waffle iron
- Accompaniment: warm pure maple syrup
- Special equipment: a waffle iron (preferably nonstick)
Instructions
- Preheat oven to 250 °F and preheat waffle iron.
- Sift together flour, brown sugar, baking powder and soda, salt, and spices.
- Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
- Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
- Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
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