Friday, January 4, 2013

Pumpkin Chocolate Chip Waffles

This is nothing more than a simple tiwist on your standard chocolate chip waffle. I used my go-to whole wheat waffle recipe and switched out the oil and applesauce for canned pumpkin. Throw in some chocolate chips and you have yourself a breakfast that tastes like dessert.

Pumpkin Chocolate Chip Waffles


  • 2 eggs, beaten
  • 1 3/4 cup skim milk
  • 1/2 cup canned pumpkin puree
  • 1 tsp. vanilla extract
  • 1 1/4 cup whole wheat pastry flour
  • 1/4 cup wheat germ
  • 2 tbsp. chia seeds
  • 1/2 cup all purpose flour
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup mini chocolate chips
Whisk together in a large bowl the eggs, milk, pumpkin, and vanilla. Then whisk in remaining ingredients until smooth. Cook in batches with a waffle iron until golden brown. Serve.

**You can also freeze the leftovers and pop them in the toaster for a quick breakfast.

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