Pumpkin Belgian Waffles With Cranberry Compote
I've adapted this recipe so it is healthy and still very yummy. My kids think this is just the best treat. We make it sometimes on a lazy weekend morning. I make double the compote and save it for a sauce over yogurt
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READY IN: 15mins
YIELD: 14 waffles
UNITS: US
INGREDIENTS
NutritionFor Waffles
- 1cup cake flour
- 1 1⁄2cups unbleached whole wheat flour
- 1⁄2cup wheat germ
- 1⁄4cup flax seed meal
- 1⁄3cup agave nectar
- 2tablespoons baking powder
- 2teaspoons pumpkin pie spice
- 1teaspoon cinnamon
- 1⁄2teaspoon salt
- 1 1⁄2cups low-fat milk
- 1
- 1⁄4cup butter
- 2
- 1egg white
- 1⁄2
For Cranberry Compote
- 1(12 ounce) package fresh cranberries
- 1⁄2cup agave nectar
- 2tablespoons fresh orange juice
- 1tablespoon orange zest
- 1teaspoon cinnamon
- 1⁄2teaspoon nutmeg
- 1teaspoon real vanilla extract
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DIRECTIONS
- For the Waffles:.
- Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
- Beat together the milk, pumpkin, melted butter and eggs & egg white in a small bowl. Pour wet ingredients into dry ingredients. Mix together to make a slightly lumpy batter.
- Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
- For the Compote:.
- Put all ingredients into medium saucepan. Bring to a boil. Cook for 5 minutes stirring often. Reduce heat to medium-low, cook for another 5-7 minutes until cranberries cook down & skin starts to peel. Let cool for 5 minutes.
- makes about 3 cups compote.
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