Tuesday, November 6, 2012

{Healthful Pumpkin Waffles, Pumpkin Pie Syrup, Cinnamon Whipped Cream}


A few months ago I asked my little Carter if he wanted to help me make breakfast. He absolutely loves to be in the kitchen too, so he said he did and that he wanted to make waffles.  I browsed pinterest for a waffle recipe but none looked like what I wanted. I wanted something with pumpkin, cinnamon, and molasses and I wanted it to be somewhat healthful.  So I decided it was time to be creative and come up with my own recipe.  I not only created the waffle recipe but also the syrup and whipped cream recipes.

Pumpkin Cinnamon Waffles topped with Pumpkin Pie Syrup, Cinnamon Whipped Cream, and Toasted Walnuts was the end result.  I was a little worried about how they would turn out because I just never know.

 I can honestly say these are Divine!! It's like eating dessert for breakfast. Except without the guilt. Enjoy!





Pumpkin Cinnamon Spice Waffles

2 cups whole-wheat flour
3-teaspoon baking powder
½ -teaspoon salt
1 ½ - teaspoons ground cinnamon
½ teaspoon all spice
3 eggs
3 tablespoons coconut oil, melted
1/4 cup canned pumpkin
3 tablespoons molasses
2 ¼ to 2 ½ cups coconut milk (original), depending on consistency
½ cup walnuts, chopped and toasted (optional)

In a large bowl sift together whole-wheat flour, baking powder, salt, ground cinnamon, and all spice.  Set aside.

Separate the egg yolks from the egg whites. Put the egg whites in a medium sized bowl and the egg yolks in a SEPARATE medium sized bowl. Now using an electric mixer beat the egg whites until they thicken and form stiff peaks. Set them aside.

Add to the egg yolks the honey, coconut oil, canned pumpkin, molasses, and coconut milk.  Mix them together thoroughly using an electric mixer. Now add the egg yolk mixture to the dry ingredients and mix well. Then fold the stiffened egg whites into the batter, leaving little white clumps of egg whites throughout. This will keep the batter light and fluffy. Cook the waffles according to your waffle iron instructions. 

While waffles are cooking roughly chop walnuts. Pour chopped walnuts into a small sauce pan on medium low heat. Let them toast until golden brown. Watch closely as it doesn't take very long or they will burn. 

When the waffles come off the waffle iron top with Pumpkin Pie Syrup, Cinnamon Whipped Cream and toasted walnuts.


 
Pumpkin Pie Syrup

½ cup local raw honey
¾ cup water
2 tablespoons molasses
1-teaspoon vanilla
½ cup canned pumpkin
2 cinnamon sticks
5 whole cloves
¼ teaspoon all spice

Combine all ingredients in a medium size pot.  Bring to a boil then turn down the heat and let it simmer for about 10-12 minutes. Stir occasionally to keep it from burning.  After it is done simmering, with a slotted spoon or strainer, remove the cinnamon sticks and whole cloves. Let the syrup cool for about 5 minutes before you serve. This will allow the syrup to thicken just a bit more.



Cinnamon Whipped Cream

2 cups heavy whipping cream
1 ½ tablespoons local raw honey
1-teaspoon vanilla
½ teaspoons ground cinnamon

Pour heavy whipping cream in a medium sized bowl. Add the honey, vanilla, and ground cinnamon. Using an electric mixer, mix until whipping cream is thick.  Don’t over beat.


           


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4 comments:

  1. OMG...these look DELICIOUS!! Just ran across your blog from Lil' Luna :) Newest fan :)

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  2. These look AMAZING! Can I ask where you get most of your ingredients? Like the local raw honey?

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  3. thank you Raye! Welcome to Polka Dot Pixies!!

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  4. Thanks Amanda! I just did a post today on where to purchase Coconut Oil, unsweetened coconut, Blanched Almond Flour, and Local Raw Honey.

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