Last week I brought you the most unhealthy, most delicious Sourdough Bread Brown Sugar Pecan Sticky Buns EVER. While they ARE irresistible, they ARE NOT the best practical option for a healthy start to your day. Breakfast doesn’t have to be boring though. These Whole Wheat Flax Seed Pumpkin Waffles with Apples and Cinnamon are not only a good-for-you breakfast that you won’t feel guilty about, but also full of seasonal flavors.
They are crunchy on the outside with a soft and spicy interior. Pumpkin, cinnamon, ginger and nutmeg rule the roost this month and these waffles pack a seasonal punch. Add in tart Granny Smith apples and sweet maple syrup and breakfast just got a whole lot more exciting.
I love making the batter for these waffles in my Vitamix blender. It makes the batter smooth and assembly super easy.
I ended up making a bunch Saturday morning, letting them cool and then freezing them in individual ziplock bags. Throw one in the toaster and I’ve got breakfast every morning this week.
Whole Wheat Flax Seed Pumpkin Waffles with Apples and Cinnamon
2 cups whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups low fat milk
1 cup pumpkin puree
1 teaspoon vanilla extract
2 Tablespoons ground flax seed
Granny Smith apples, cubed
Combine flour, brown sugar, baking powder, baking soda, salt and spices in a medium-sized mixing bowl. Set aside.
Place milk, pumpkin puree, eggs, vanilla and flaxseed into the Vitamix container (or blender) and secure lid.
Start at a slow speed and quickly increase the speed of blender to high. Blend for 20 seconds.
Reduce speed to low and remove the lid plug. Add the flour mixture slowly through the lid plug opening and blend an additional 10 seconds until incorporated.
Let batter sit 5-10 minutes before cooking.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/2 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.
Garnish with cubed apples, ground cinnamon and warm maple syrup.