Out of the Box Food^SM Whole Wheat & Flax Pumpkin Waffles

TIME: Prep 10 min
Cook 25 min

SERVES: Makes 12-16 waffles

SUPPLIES:  Belgian Waffle Iron or regular waffle iron

*Tip #1:  For extra fluffy waffles, whip the egg whites separately in a small bowl with whisk before adding to buttermilk mixture.

*Tip #2:  For even quicker preparation next time: pre-mix an extra set of dry ingredients and store in an airtight container or zip closure baggie for the following week.  When you’re ready to make another batch, you’ll just need to add pre-mixed dry ingredients to your wet ingredients and stir to combine.

INGREDIENTS:

• 2 C whole wheat pastry flour (*see Perfect Pantry Staples)
• 1/4 C flax meal (*see Perfect Pantry Staples) optional
• 1/4 C brown sugar
• 1/2 tsp sea salt (*see Perfect Pantry Staples)
• 2 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ginger
• 2 C buttermilk (or 1 1/2 C whole milk)
• 2 eggs
• 2 egg whites
• 1 C pumpkin puree (canned or fresh)
• Vegetable oil, butter or non stick spray

Directions:

Step 1 (6 minutes)

• In a large bowl, whisk together flour, flax meal, brown sugar, sea salt, baking powder, baking soda, and spices.
• In a medium bowl, whisk eggs and egg whites.  Add buttermilk (or milk) and pumpkin.
• Add pumpkin mixture to flour mixture and stir JUST until combined. (do not over mix)

Step 2 (time varies according to waffle iron or griddle)

• Heat waffle iron.  Grease or spray with non-stick cooking spray.  Pour batter onto griddle and cook according to your individual waffle iron.
• Serve with melted butter and warm pure maple syrup.

To Freeze:

• Let waffles come to room temperature.
• Place in large freezer bags and freeze.

To Reheat:

• Place frozen waffles in toaster oven and toast until warm and crisp.