SRC: Veggie Converter's Pumpkin Waffles

The surgeon I am seeing has asked me to drop forty pounds and begin the process of what will eventually be three weeks of liquid protein diet.  Yeah, doesn't sound like fun and really isn't.  But it is what it is and I will follow the docs orders.  Thankfully My Secret Recipe Club Blog this month was with my new found love, The Veggie Converter .  To quote her site's theme it is " One vegetarian mom + one meat-eating dad and two undecided kids = a challenge to create meals that incorporate more whole foods into the family's blended-eater lifestyle". How convenient for me, eh??! LOL!  It sure made my life a whole lot easier having to pick something from this heavenly site rather than a dessert based site (kind of like mine LOL!) 

I still want to try her Black Bean Soup, Zucchini Quinoa Burgers, and Butterbean Ragout Tortilla Casserole. But when it came to finalizing my decision I went with something I knew the whole family would love; Whole Wheat Pumpkin Waffles. 

Knowing that my husband prefers a more fluffy waffle, I changed things up a bit by whipping up my egg whites and folding them into the batter.  This did indeed produce more of a light and fluffy batter which made him very happy.  I also used regular all-purpose flour instead of whole wheat since it is what I had on hand.

Light and Fluffy Pumpkin Waffles
adapted from Veggieconverter.com

2 cups all purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
2 eggs, separated
1 1/2 cups milk
1 cup canned pumpkin (not pie filling! there is a difference!)
2 tablespoons canola oil

Directions 

In a large bowl, combine the dry ingredients; flour, brown sugar, baking power, salt, cinnamon, nutmeg and ginger. Mix together to combine.

Next, add the egg yolks, pumpkin, milk and oil. Mix until just combine.

I did a double recipe which is why you will see four eggs and not two!

In a second bowl, whip up the egg whites to stiff peaks.  Gently fold into wet mixture.

Pour about 3/4 cup waffle batter into your waffle iron and cook to desired brownness. Repeat.

Recipe yields about 10 servings.

To see other great recipes from Secret Recipe Club members, visit the links below!

Green Pea Hummus   Double Chocolate Brownie Bites   Smoked Gouda Stuffed Mushrooms   Strawberry Lemonade Cupcakes   Sunflower Seed (or Flax Seed) Whole Wheat Bread   Mngolian Chickeno   Parmesan Pepper Sesame Seed Crackers   Vegetable Khorma   Nanaimo Bars   Spinach and Roasted Garlic Hummus   Chocolate Fudge Tarts   Fruit & Berry Crisp   Portabella Mushroom Strogranoff   Brown Sugar Cake   Healthy Slow Cooker Hungarian Goulash   Vidalia Onion Pie   No Churn Mint Chocolate Chip Ice Cream   veggie converters Pumpkin Waffles   Pork Tenderloin with Roasted Grape Sauce   Chai breakfast cookie   La Phemme Phoodie   Chicken Broccoli & Feta Quiche   Yucatan Chicken and Shrimp Skewers      Blueberry Breakfast Bars   Vegan Bacon Caramel Popcorn   M & M Cookies   Pineapple cup cakes - Eggless with rye flour   Apple Cinnamon Oatmeal Pancakes   Whole Wheat buttermilk Blueberry Pancakes   Baked Potato Ball Curry   Loaded Potato Chips with Raspberry BBQ Beef   Beer Bread   Poblano Pesto   chicken and veggie nuggets   Salty Caramel Ice Cream (with Choc. Chunks)   Lemon Coconut Cake   Peanut Butter Banana Bread   Homemade Soft Pretzels   Puffy Apple Pancake

(Cannot add links: Registration/trial expired)