Serves: 6 Prep Time: 15 Min Cook Time: 5 Min
| 1 | cup Hodgson Mill whole wheat pastry flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 3/4 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground ginger |
| 1/8 | teaspoon ground nutmeg |
| 2 | teaspoons canola oil |
| 1 | teaspoon molasses |
| 1/4 | cup pumpkin |
| 1 | cup buttermilk |
| 1 | large egg |
| 2 | tablespoons SPLENDA |
| 1 1/2 | cups cozy cottage Maple Grove Farms maple syrup |
- Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
- Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
- Whisk together eggs and SPLENDA® No Calorie Sweetener Granulated until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
- Pour batter into a hot waffle iron and bake approximately 5 minutes. Serve with maple syrup.
Breakfast
| Nutrition Facts | ||||||
Serving Size 148.0g |
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Amount Per Serving |
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Calories 170 Calories from Fat
28 |
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% Daily Value* |
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Total Fat
3.1g 5%
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Saturated Fat
0.6g 3%
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Cholesterol
37mg 12%
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Sodium
368mg 15%
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Total Carbohydrates
30.0g 10%
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Dietary Fiber
2.4g 10%
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Sugars
6.9g |
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Protein
4.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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