Prep 20 mins
Cook 5 mins
I totally love these waffles. They are always a big hit at my house. They are relatively low carb and very filling. This is one of many adaptations I have made from a recipe I found in a cookbook called Made in Vermont. They are delicious on a cold autumn morning. I often double the recipe and freeze leftover waffles. During the week I pop them in the toaster and have a great breakfast, dinner, or midnight snack. I do not add any sweetener (other than the touch of molasses) because I usually have mine with maple syrup. If you aren't having syrup a bit of sugar or splenda might be in order.
- 1 cup large curd cottage cheese
- 4 eggs, beaten
- 1⁄2 cup pumpkin puree
- 1 teaspoon blackstrap molasses
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon ginger
- 1⁄2 cup whole wheat flour
- 4 tablespoons melted butter
- 1 small apple, diced
- 1⁄3 cup chopped walnuts
- Beat cottage cheese until airy.
- Add the eggs, molasses, and pumpkin and beat until combined.
- Add spices and whole wheat flour and mix until combined. With mixer running add melted butter.
- Fold in apples and walnuts.
- This is the batter.
- From here you just pour into your waffle iron. You could probably also make pancakes with this batter though I have not tried this.