2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) ground cinnamon
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground ginger
1 tsp (5 mL) nutmeg
1/2 tsp (2 mL) baking soda
1 1/2 cups (375 mL) milk
3/4 cup (175 mL) canned pumpkin purée
2 tbsp (30 mL) butter, melted
1/3 cup (75 mL) toasted pecans, chopped
Maple Syrup (or table syrup)
Preheat waffle iron. Combine flour, sugar, cinnamon, baking powder, ginger, nutmeg and baking soda in a large bowl; mix well and set aside. Whisk together eggs, milk, pumpkin puree and butter in another large bowl. Stir in flour mixture until a slightly lumpy batter forms. Spray waffle iron with cooking spray; add batter and cook until waffles are set and golden brown, about 2 minutes. Serve sprinkled with chopped pecans and drizzled with syrup.
Tip: If you do not have a waffle iron, you can use the batter to make pancakes.
Suggestion for Complete Meal: Serve with a glass of juice and seasonal fruit.
Carbohydrate: 76 g
Protein: 16 g
Fat: 16 g