Pumpkin Waffles with Cinnamon Maple Syrup
- 1 of 4 Heat waffle iron according to manufacturer's directions. In a small lidded pot over medium heat, combine maple syrup and cinnamon stick. Cook, uncovered, until it steams (do not boil). Turn off heat, cover and let stand 15 minutes. If not immediately serving, transfer to an airtight container with cinnamon stick. Cool; refrigerate until ready to use.
- 2 of 4 Whisk together both flours, baking soda and salt. In a separate bowl, blend buttermilk, pumpkin, eggs, brown sugar and butter. Stir dry mixture into wet mixture until smooth.
- 3 of 4 Coat waffle iron with nonstick cooking spray. Cook waffles according to manufacturer's directions.
- 4 of 4 If not immediately serving, cool and freeze in resealable bags in a single layer or stack with parchment paper in between waffles. To serve: Toast frozen waffles and reheat syrup.
Servings Per Recipe: 12
Per Serving: 47 g carb., 3 g sat. fat, 7 g pro., 3 g fiber, 270 kcal cal., 82 mg chol., 6 g Fat, total, 274 mg sodium