It’s tradition in the Nelson household to start the carbs early on holiday mornings. For Thanksgiving it’s always pumpkin waffles. However, by the time Christmas rolls around, we are usually craving them all over again.
Even though me and my siblings are all in our 20s now, Christmas morning still seems to be as joyfully hectic as it was when we were 4, 6, and 8 years old. Knee deep in wrapping paper, the dog’s tail nearly shattering the snow globes, and a whole lot of running around (oh shoot! I forgot to wrap one present…!). However, there is one thing that is consistent. Breakfast does not disappoint.
This fiber packed, yet still indulgent, family tradition is one of the best ways to start the coziest, happiest meal of the year. The ingredient list looks a bit long, but really, these guys whip up in a flash.
What’s even better about waffles (besides everything) is you can make the recipe in advance and freeze the leftovers. Pop those suckers in the toaster and you have a no mess meal. It’s a breakfast miracle!
- 1 cup plain low fat yogurt
- ¾ cup low fat milk
- ¾ cup pumpkin pure
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 ¼ cup whole wheat flour
- ¼ cup brown sugar
- ½ cup buckwheat flour (or more whole wheat flour)
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- In a large mixing bowl (I recommend one you can pour from) combine all wet ingredients through the vanilla.
- In a medium bowl mix all the remaining dry ingredients.
- Slowly add the dry ingredients to the wet ingredients, mixing thoroughly.
- Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
- If the batter is a little too thick add more milk one tablespoon at a time.