Cooking for a weekend breakfast is one of my favorite things about a Saturday or Sunday morning.  Over time, I’ve collected a number of breakfast recipes that are delicious but sure to get the day started off right, and this waffle recipe always brings rave reviews.  It has a number of ingredients, but don’t be deterred– they’re all found in your local grocery store, and the few minutes it takes to assemble them are worth the effort.  Recently when making these, I tripled the recipe and was able to make two packages for the freezer in addition to breakfast.  We enjoyed these a second and third time around, by popping them right into the toaster to be crisped, and it was nice to have fresh waffles with no mess.

On this particular morning, I added pumpkin puree to the batter, and paired the waffles with spinach and cheese omelets (with egg whites), and fruit salad.  However, this recipe stands alone without pumpkin, or it could be made with banana, or another favorite fruit.  On other occasions, we’ve added blueberries, chopped strawberries, or even chocolate chips to the batter.

Whole grain (pumpkin) waffles

2 eggs
1 3/4 cups skim milk (low-fat buttermilk can be used instead for a tangy waffle)
2 tablespoons canola oil
6 tablespoons unsweetened applesauce
1 teaspoon vanilla extract 
1/2 cup pureed pumpkin or other fruit (optional)

1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ, OR wheat bran, OR oat bran
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt

In a large bowl, whisk together the eggs, milk, oil, applesauce, pumpkin, and vanilla.  In another bowl, combine the flours, flax seed meal, wheat germ, baking powder, sugar, and salt.  Pour dry ingredients into wet, and mix until batter is smooth.

Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown. Yield: Five to six large, round waffles.

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