On the go breakfast options that are healthy and delicious

Guest is Lisa Leake

WHOLE-GRAIN PUMPKIN WAFFLES

SERVES: 4 - 5

 

INGREDIENTS

  • 1 ½ cups whole-wheat pastry flour or regular whole-wheat flour
  • 1 tablespoon pumpkin pie spice (found in the spice aisle)
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, beaten
  • 1 ½ cups milk
  • 4 tablespoons melted butter
  • 2 tablespoons pure maple syrup + extra for serving
  • ½ cup pumpkin puree

INSTRUCTIONS

  1. Preheat waffle iron.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. Make a well (hole) in the center and pour in the eggs, milk, melted butter, and maple syrup. Using electric beaters (or a lot of elbow grease with your whisk), mix together until well combined. Gently beat in the pumpkin puree.
  4. Add batter to waffle maker (and/or electric donut maker) and cook according to manufacturer directions.
  5. Serve warm with pure maple syrup and fresh fruit.

NOTES

We recommend organic ingredients when feasible.

 

 

 - The make ahead overnight oats recipe can be found here and is also in my new cookbook: 

OUR FAVORITE OVERNIGHT OATS

SERVES: 1

 

INGREDIENTS

  • ½ cup rolled oats
  • ½ cup milk
  • 1 tablespoon plain yogurt
  • ½ teaspoon honey
  • 1 to 2 tablespoons raisins (depending on how much you like raisins!)
  • ⅛ teaspoon pure vanilla extract
  • 2 to 3 pinches cinnamon (We prefer fresh.)

INSTRUCTIONS

  1. Mix together all ingredients, cover, and refrigerate for a minimum of 5 hours before eating. Alternatively mix in aninsulated thermos container (left unrefrigerated) and wait no more than 7 hours before eating.

NOTES

We recommend organic ingredients when feasible.


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment