This recipe was so good I ended up eating it with my fingers like a barbarian, dipping it in maple syrup. I had a busy weekend and kept up on my hikes and jogging so I felt I worked enough for it.
This recipe is fantastic for a Sunday brunch to congratulate your hard work during the week but healthy enough to not make a fuss if you decide, like me, that Tuesday is going to be waffle day.
Thanks to Ambitious Kitchen for the original pancake recipe which I altered.
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
Pinch of ground cloves
1 cup pumpkin puree
2 tbsp pure maple syrup
1 tsp vanilla extract
1 cup unsweetened almond milk
1 egg white
1/3 cup dark chocolate chips
Coconut oil (for waffle iron)
Plug in the waffle iron for it to heat up.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. In a separate bowl, combine pumpkin puree, maple syrup, 2 eggs (save the third), vanilla and almond milk until well combined. Add the dry ingredients to wet ingredients and mix until combined.
In an electric mixer add the egg whites and whisk on high for 2-3 minutes or until soft peaks are formed. Fold the fluffy egg whites and chocolate chips into the batter until just combined. This will ensure fluffy waffles.
Brush coconut oil onto waffle iron before each waffle is made. Add the batter to your iron and wait until your iron indicates done. I chose darkest setting on my machine and kept the finished waffles in the oven on ‘keep warm’ until ready to serve.
dollop of whipped cream
more chocolate chips
Makes 8 waffles. Obviously, go light on the chocolate chips and whipped cream for a healthier meal.