Pumpkin Belgian Waffles
1 cup white whole wheat flour
2 tablespoons packed light brown sugar
2¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1½ cups salt-free, fat-free buttermilk
½ cup canned pumpkin puree
¼ cup fat-free egg substitute
1 tablespoon canola oil
1 Spray Belgian waffle baker with nonstick spray. Preheat according to manufacturer’s directions.
2 Whisk together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice in large bowl. Make a well in middle of flour mixture. Combine buttermilk, pumpkin, egg substitute, and oil in well. With rubber spatula, stir until flour mixture is moistened.
3 When waffle baker is ready, ladle ¹⁄3 cup of batter into each waffle grid. Close lid and bake until golden brown, about 5 minutes. Transfer waffles to platter and keep warm. Repeat with remaining batter, spraying waffle baker between batches, making total of 8 waffles.
PER SERVING (2 waffles): 234 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 650 mg Sod, 39 g Carb, 11 g Sugar, 5 g Fib, 9 g Prot, 178 mg Calc.
HEALTHY EXTRA
Serve the waffles with fat-free sour cream and fresh raspberries (¼ cup fat-free sour cream per serving will increase the PointsPlus value by 1).