Whole Wheat Pumpkin Pecan Waffles

This pumpkin pecan waffle dish will satisfy your craving for sweets. Take pleasure in for breakfast, brunch, or a mid-day snack. Pro idea: make them ahead of time, toss them in the freezer, and pop em in the toaster for a fast grab-and-go snack.
YIELDS 4 SERVINGS
Ingredients

1 cup pumpkin puree (NOT pumpkin pie filling).
3 big eggs.
2 Tbsp butter, melted.
1 teaspoon vanilla extract.
2 3/4 cups milk or milk substitute.
2 1/2 cups 100% entire wheat or whole grain flour *.
2 teaspoons ground cinnamon.
1 teaspoon nutmeg.
2 tsp baking powder.
1/2 teaspoon salt.
Topping: sliced pecans.
Pure maple syrup and whipped cream( optional).

Delight in for breakfast, brunch, or a mid-day snack. Pro pointer: make them ahead of time, throw them in the freezer, and pop em in the toaster for a quick grab-and-go snack.
* Wheat flour has a somewhat darker color than traditional white flour. It consists of the whole grain which makes it a little more nutrient-dense and fiber-rich. Double-check the label when shopping– technically all flour comes from wheat so you want to look for 100% entire wheat or entire grain flour.

* Wheat flour has a somewhat darker color than standard white flour. It consists of the whole grain which makes it a bit more nutrient-dense and fiber-rich. Double-check the label when shopping– technically all flour comes from wheat so you wish to look for 100% whole wheat or entire grain flour.
How To Make Pumpkin Pecan Waffles.

In a large bowl combine all wet active ingredients: puree, eggs, melted butter, extract, milk.
Whisk up until well integrated.
Include all dry components: spices, baking powder, and flour.
Cook waffles on a preheated waffle iron according to manufacture instructions.
Serve with favorite toppings.

Calories: 449.
Protein: 15.7 g.
Fat: 12.7 g.
Carbs: 62.3 g.

Nutritional Information & & Macros.
Macros per serving (before maple syrup, whipped cream, and chopped pecans):.

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