Since I don't currently have an oven or stove I decided that I needed something warm for breakfast. Than Joseph asked me to get some bagels from Einstein Bagels. How could I resist a husband who's working so hard to give me the kitchen of my dreams? So I set aside my craving of waffles and went to go get breakfast.
As soon as I got home I was absorbed in finishing Midnight Sun and 12:30 rolled by quickly. Joseph asked what was for lunch. Waffles immediately popped into my head but I knew he wouldn't want any. So I grabbed him a pot pie from the freezer and set out to hunt down the ingredients for the recipe and my waffle iron. I set up shop in the garage and started cooking. Boy were these good!
Source: Weight Watchers
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon table salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, lightly beaten
- 1/4 cup dark brown sugar, packed
- 1 tablespoon vegetable oil
- 1/2 cup canned pumpkin
- 1 1/4 cup lowfat buttermilk (I used 2% due to a lack of buttermilk and lemon juice)
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and next four ingredients into a large bowl; stir well with a whisk.
Combine egg, brown sugar, oil, pumpkin & milk in a bowl; stir with a whisk until blended. Add pumpkin mixture to flour mixture and stir until well combined.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spread batter to edges. Cook 5-7 minutes or until steaming stops; repeat with remaining batter.
5 servings, 2 waffles per serving
4 points per serving