Thursday, October 7, 2010

Whole Wheat Pumpkin Chocolate Chip Waffles

I love all things Pumpkin, especially in the Fall. So, the other night I made some super healthy whole wheat pumpkin waffles, and I decided to throw in a few mini chocolate chips. The result was delicious and hearty! I was hesitant to serve them to our three year old, but he loved them, much to my surprise and pleasure. We eat breakfast for dinner a lot so feel free to serve these whenever you like. You could even make a huge batch and freeze them in individual ziploc bags to eat for breakfast throughout the week. Just take them out of the freezer in the morning, put them on a plate and microwave them for 30 seconds. ENJOY!

Take some time this Autumn to thank God for the Fall Leaves, the Crisp Air, His Provision, and the continual Blessing of His Presence and His Great Love for you.

Slow down and really "TASTE AND SEE THAT THE LORD IS GOOD!" Psalm 34:8

Whole Wheat Pumpkin Chocolate Chip Waffles

1 1/2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 pinch salt
2 eggs or 1/2 cup egg substitute
1/4 cup firmly packed dark brown sugar
1 cup canned pure pumpkin (not pumpkin pie mix)
1 2/3 cups milk
1/4-1/2 cup mini chocolate chips

Mix all ingredients to make the waffle batter. Generously spray all sides of your waffle iron. Pour the batter on the greased waffle iron. Cook until steam stops escaping from the waffle iron. Serve warm with maple syrup.

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