Lunch: Pumpkin-Ginger Waffles

Give waffles a taste of fall by adding pumpkin puree to the batter.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin-Ginger Waffles

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 c. finely chopped crystallized ginger
2 large eggs
3/4 c. buttermilk
1/2 c. canned pumpkin puree
1/2 c. sugar
3/4 tsp. vanilla extract
3 tbsp. unsalted butter

Instructions

Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.
Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200 °F oven, if desired.

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