Phew! In the last week we’ve made batches of cupcakes, rice krispie treats, cake...hosted a family birthday party and two “school friends” parties. To say that the boys have had their fair share of sugar and sweets is an understatement at best. Last week, on G’s actual birthday, he took a treat to school and declared, “Ms Pam and Ms Carolyn let me have two!” After two birthday treats at school, when we sang “Happy Birthday” to him at home, he ate a mere pittance and declared, “my belly is already full of sweets!”
It is fair to say after the celebrating of Birthday Week 2011 the entire Sweet Pea crew has bellies full of sweets. Perhaps that is why I chose to share this “New Year, New Take” recipe today--it is a good foil to tons of sweets--vegetable waffles for breakfast. Yes, vegetable! The vegetable is pumpkin and if you child loves pumpkin pie, this decidedly less sweet but still tasty version of “Pumpkin Pie Waffles” (the recipe can also be used to make pancakes) will be an instant hit.
Pumpkin Pie Waffles (or Pancakes)
1 cup all purpose flour (or alternatively ½ cup whole wheat flour and ½ cup all purpose flour)
2 teaspoons baking powder
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
1 tablespoon white sugar
½ cup milk (3/4 cup if making pancakes)
1 teaspoon vanilla extract
1 cup canned pumpkin puree
Preheat waffle griddle or skillet on stove on medium.
In a large bowl mix the flour, baking powder, cinnamon, nutmeg, ginger, salt and sugar.
In a separate bowl mix the milk and egg, whisking well to combine. Add the vanilla and pumpkin, stir again. Add to the flour mixture and mix until just combined.
Lightly oil the waffle griddle or skillet and cook waffles or pancakes--using either the griddle instructions, or waiting until the pancakes have bubbles on top and then flipping.
Serve with some fresh fruit and voila!--let the birthday cake detox begin.