Choctaw Nation of Oklahoma

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Pumpkin Buttermilk Waffles

Ingredients

  • 1.5 cups flour
  • 1.25 cups whole wheat flour
  • .33 cup Splenda
  • 2.5 teaspoon baking powder
  • 1.5 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • .25 teaspoon salt
  • 1.5 cup low fat buttermilk
  • 1 cup canned pumpkin
  • 1 large egg
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • .33 cup water
  • 2 egg whites

Preparation

  1. Preheat oven to 200° and place a baking sheet in oven
  2. Add all-purpose flour, whole wheat flour, Splenda, baking powder, pumpkin pie spice, baking soda, and salt to large bowl. Stir with whisk or wooden spoon to combine.
  3. Make a well in the center of dry ingredients. Set aside
  4. Add buttermilk, canned pumpkin, egg, canola oil and vanilla extract to medium bowl. Whisk until mixture is smooth.
  5. Add the buttermilk mixture and water to dry ingredient mixture, gently stir until a batter forms. Let rest.
  6. Add egg whites to medium bowl. Beat egg whites until stiff peaks form.
  7. Fold egg whites into batter until no white streaks remain.
  8. Spoon 1/3 cup batter for each 4 inch waffle into waffle iron
  9. Cook 4minutes or until steaming stops
  10. Transfer waffles to baking sheet in oven to keep warm while making the rest of the waffles.

Nutritional Facts

Serving size: 2 waffles, Amount Per Serving:
Calories - 206.6, Total fat - 3.5g, Sat. Fat - 0.7g, Unsat Fat - 2.2g, Cholesterol - 25.1mg, Sodium - 369.6mg Potassium - 175.7mg, Total Carbohydrate - 37.5g, Fiber - 4.2g, Sugars - 3.3g, Protein - 8.2g, Daily Values:
Vitamin A 76%; Calcium 20.1%; Folate 10.4%; Iron 7.8%; Phosphorus 11%; Riboflavin 13.4%; Thiamin 13.3%

For more information contact Erin Adams, RDLD
Choctaw Nation Diabetes Wellness Center
800-349-7026 ext. 6950