Pumpkin Morning

Any chain of events which leads to this has to be good.

6:33 AM: In the middle of my morning workout, and thinking about the day's food (I start work at 10:00 AM right now, so I have time to contemplate). I decide I REALLY want to make pumpkin oatmeal, which means opening a can to use a small amount

6:44 AM: Pumpkin waffles! I have a few recipes to try, I can make a big batch, freeze some, and have the rest for NH's breakfast the next few days.

6:52 AM: . . . and since I have an early meeting Friday and won't have any time in the morning, I'll make a double batch of pumpkin oatmeal, saving the second serving for tomorrow. I'm so brilliant (and hungry too, how much longer is my workout going to be?)

7:35 AM: Ok, let's get going!

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This batter came together very easily, a melange of a few recipes I had stashed. The pumpkin and spices made the raw batter smell delicious, and even more so as it cooked in waffle iron. It made six but they are huge! I'd say one is probably equal to four small pancakes, so one should feed a hungry person. One IS going to feed this hungry person Friday at lunch- I'm excited to try them!


Pumpkin Waffles

1 1/2 cups whole wheat pastry flour
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh grated nutmeg
1/2 tsp ginger
a pinch of salt
2 eggs
2 Tbs brown sugar
1 cup canned pure pumpkin
a mixture of nonfat yogurt and soy milk, to equal 1 2/3 cup (OR 1 2/3 cup buttermilk)
2 Tbs canola oil

Preheat a Belgian waffle iron, or whatever waffle iron you have.

In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, mix the eggs brown sugar, pumpkin, milk/yogurt mixture, and oil. Fold the wet ingredients into the dry with 10 stirs of a whisk, careful not to overmix.

When the iron is heated, lightly spray with canola cooking spray. Place heaping cups of batter (whatever amount your iron holds- my first few are usually smaller before I get comfortable with the proportions) and close the iron until browned. Place on a rack to cool and continue with the remaining batter, lightly spraying the iron when you deem it necessary to prevent sticking.

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For the pumpkin oatmeal, I made two servings with one cup of oats/2 cups water. I added two heaping tablespoons of pumpkin (I now have about that much leftover from the whole can), some cinnamon, pumpkin pie spice, and vanilla soy milk. And of course, the obligatory Suite Apple Granola on the side.

I have my second serving all ready to go.

The first bowl was so good, I think I'll make more with the remaining pumpkin over the weekend.
Bon Appetit!

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