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Melissa's Pumpkin Waffles

PumpkinWaffles1

Last year I cooked a full Thanksgiving, with a 2-month-old on hand. The food was fabulous; I was tired. This year, with my daredevil 14-month-old scampering around, I happily let my mother-in-law take over. Ever thoughtful, she assigned me two easy, fun tasks: 1) make a big apple cranberry crisp and 2) lure my three kids plus the niece and nephew out of her house and over to mine on Thanksgiving morning. These pumpkin maple waffles should accomplish the latter. Crispy on the outside, fluffy yet chewy in the middle, and just a hint sweet, they boast that magical waffle texture that makes breakfast luxurious. 

The only remotely fussy thing about this recipe is whipping the egg whites. I enjoy whipping whites by hand, love the clicking sound my enormous balloon whisk makes when it clinks the bowl. But if you do not share this sentiment, don’t have a stand mixer, and simply want to feed folks, just whisk the eggs in with the pumpkin and milk, whites and all. The texture will be slightly more uniform, slightly less crispy and chewy. But the waffles will still taste delicious and your guests will be no less grateful. -Melissa 



Gluten-Free Pumpkin Waffles

Time: 15 to 20 minutes, plus cooking time

For 8 to 10 waffles use:

4 large eggs, separated
1 cup canned pumpkin
1 1/2 cups whole milk
2 tablespoons fruity of neutral olive oil
1/4 cup Grade B maple syrup
3 cups Pamela’s Gluten-Free Baking & Pancake Mix

For 4 or 5 waffles use: 

2 large eggs, separated
1/2 cup canned pumpkin
3/4 cups whole milk
1 tablespoon fruity of neutral olive oil
2 tablespoons cup Grade B maple syrup
1 1/2 cups Pamela’s Gluten-Free Baking & Pancake Mix

Heat a waffle maker. If yours has settings, set it for “Belgian,” and to a level darker and crisper than normal to account for the added moisture in the pumpkin.

Whisk together the egg yolks, pumpkin, milk, olive oil, and maple syrup until well combined. Use a spatula to integrate the waffle mix, stirring until the mixture is just combined. 

Whip the egg whites until shiny and stiff enough that any tracks, drips, or peaks hold their shape. Use a spatula to gently incorporate the whites into the batter. Stop when the batter is streaky, but you don’t see any big pools of egg white. 

Pour 1/2 cup of batter into each waffle square. If you have a round waffle maker, you’ll need to add more to fill all four sections; or use less than half-cup batter per section. Bake until brown on the outside, chewy in the inside.

Top with powdered sugar, spiced apples, roast pears, or eat as is. 

Make ahead: The batter will keep overnight in the refrigerator. If it’s stiff in the morning, stir in a few tablespoons of warmed milk to loosen it up. You can make the waffles ahead and reheat them in a 350°F toaster or regular oven. 

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