Pumpkin Waffles (on plan)

[Anca]

PUMPKIN WAFFLES

5 egg whites
40 g oats
60 g canned pumpkin (4.5 g carbs=equivalent to 35 g berries)
1/2 tsp pumpkin pie spice/cinnamon
1/2 tsp maple extract
3 Splenda

Blend everything then cook like waffles. They taste awesome and look beautiful but they were soft, not crunchy. I wonder if letting them cool, then toasting them would give them some crunch.

[Blondell]

:drool:

[ncfarris26]

Yum! :eggos:

[Marie]

maybe stupid question but... can't you also just cook them like Pancakes???
Thanks! :)

[jmr1228]

Oh boy, thanks for reminding me that I have a waffle maker! I used to make them all of the time and then got burnt out on them. I always toasted them after cooking to make them crispy.

[Anca]

maybe stupid question but... can't you also just cook them like Pancakes???
Thanks! :)

:nod:

That's the way I've been making them; waffles is a nice change though (kind of a 'fool yourself you're eating IHOP' thing. :lol:


Oh boy, thanks for reminding me that I have a waffle maker! I used to make them all of the time and then got burnt out on them. I always toasted them after cooking to make them crispy.

I need a toaster then!! The old one broke a while ago.

[Inatic]

the only thing i want from IHOP are the multigrain/nut ones.

:drool:
:cheat:

[Anca]

the only thing i want from IHOP are the multigrain/nut ones.

:drool:
:cheat:

That's what I've always ordered too. :yum: I can't remember the last time we went there though. :dry:

[Blondell]

I made this with the multi-grain pancake mix that I posted in another thraed.

I've made it twice today. The first time, I made it as noted (minus the splenda). It turned out really eggy and I have NO idea how Anca got 4 full waffles from it. lol

The second time, I added cc and replaced most of the eggs with pp. It turned out much better (not as eggy or soft).

The flavor of these things are great! I really enjoyed it both times. :)

[Anca]

I made this with the multi-grain pancake mix that I posted in another thraed.

I've made it twice today. The first time, I made it as noted (minus the splenda). It turned out really eggy and I have NO idea how Anca got 4 full waffles from it. lol

The second time, I added cc and replaced most of the eggs with pp. It turned out much better (not as eggy or soft).

The flavor of these things are great! I really enjoyed it both times. :)

Maybe the texture of the oats is heartier than the mix (which is probably much finer). I didn't grind the oats beforehand- I just blended the whole thing in the Bullet.
My waffle maker is quite small; only makes 2 waffles at a time (4-5 inch square).

[Anca]

40 g oats = 1/2 cup

40 g pancake mix = 1/3 cup

So there's a difference in volume (plus the difference in texture- oats are coarser). That's why your waffles didn't come out, B. Switch to oats for waffles and save the pancake mix for pancakes. ;)

[Inatic]

That's what I've always ordered too. :yum: I can't remember the last time we went there though. :dry:

:bawling: me either!
hmm ..................

[Sohee]

This looks SO good :drool:

Anca, did you use any "syrup" with it or did you eat it plain?

[TEACHK]

Are they as good as your muffins?! :-) I've got to try these!

[Scarl3tbutt3rfly]

Those look really yummy! Definitely a recipe Ill have to try.

[Anca]

This looks SO good :drool:

Anca, did you use any "syrup" with it or did you eat it plain?

I used a couple of tbsp of sf syrup (with Splenda not aspartame).


Are they as good as your muffins?! :-) I've got to try these!

They taste identical- just a different way of cooking the batter.

I didn't add any baking powder or baking soda- you could experiment and see if they come out any crispier.

[TEACHK]

I leave the baking powder out of the muffins...I never seem to get it mixed in well and it tastes yucky. They come out fine.

[Anca]

I leave the baking powder out of the muffins...I never seem to get it mixed in well and it tastes yucky. They come out fine.

You need to put the oats in first; then the baking powder and baking soda (plus spices and whatever sweetener you use, if any); mix everything very well with a fork or spoon. Then add the egg whites and again 'beat' everything with the fork until evenly mixed. The last thing that goes in is the fruit (fresh or frozen, doesn't matter)- or in this case, the pumpkin.
If you add the baking powder/soda after the egg whites, yes- they will clump up and not do what they're supposed to do (make the muffin loaves rise).
I forgot the baking powder&soda once and the muffin loaves didn't rise at all- came out like little bricks. :lol: They're much better and fluffier with the baking powder&soda. :nod:

[Anca]

Just FYI- this morning I added 1/4 tsp baking powder and 1/4 tsp baking soda to the batter. I didn't make it into waffles but the 3 'hotcakes' came out quite noticeably thicker and fluffier than without the baking powder/soda. (I can't believe I haven't tried this before! :dope:).

[fluteangel]

This recipe sounds really similar to one I use with rhubarb instead of pumpkin, and since it's a fibrous veggie, it's "free" and I still get to top it with fruit! I use vanilla pp to replace some of the egg whites.