I've been obsessed with making waffles since I got my waffle iron two years ago. I make them nearly every weekend and I have a steady freezer supply to hold me over during the week.
This obsession has lead to some really great waffle flavors like my Cinnamon Roll Waffles, Gingerbread Waffles, Apple Pie Waffles and the popular Mango Waffles with Raspberry Sauce.
The version I began making since my diet modifications is egg free and made with whole wheat. Sounds like cardboard I know, but trust me they are moist and full of flavor.
This flavor is perfect for the holidays and will tide all your guests over until your big holiday meal.
Pumpkin Pie Waffles
1 cup whole wheat flour
1 cup all-purpose flour
2 stevia packets
1 tbsp baking powder
1/4 tsp salt
1 3/4 cups water
2 tbsp olive oil
1 tbsp vanilla extract
1 cup pumpkin puree
1 tbsp pumpkin pie seasoning
Mix dry ingredients in one bowl, wet ingredients in another. Then slowly add the wet ingredients into the dry ones and mix lightly. (Warning: Over mixing the batter will lead to coasters and doorstops.) Pour this delicious batter into your preheated waffle iron. I feel like I don't need to tell you this, but you should take the waffle out of the waffle iron when it is done...this ranges based on your particular waffle iron. Just don't forget about them or you'll have wasted deliciousness and that, dear friends, is a holiday crime.
Top each waffle with sugar-free fat-free whipped topping and sugar-free syrup or 100% pure maple syrup. I love this waffle so much that I make it on a weekly basis. Even though we only make it through one or 2 of the 4 waffles, I use up all the batter and freeze any uneaten waffles. This makes having a quick breakfast in the morning a breeze because I just toss a frozen waffle in the toaster.