Makeover Monday: Pumpkin-Ginger Waffles

Monday through Friday I am a good girl at breakfast with my Bran Flakes and skim milk.  Saturday and Sunday, all bets are off!  One of my favorite traditions my husband I have established in our three years of marital bliss is having a tasty breakfast together on the weekends.  I love splurging on pancakes, waffles, french toast, scones, etc.  
However, the dietitian in me can't help but try to "health-ify" my weekend indulgences.  My tasty treat this weekend was new.  Yay!  Since it is October (holy cow!) and officially pumpkin season, I tried out Pumpkin-Ginger Waffles--dietitian style.  I was able to cut the calories almost in half, and they were still yummy enough to be husband approved.  Here's how I did it:

• The original recipe from Country Living included 1/4 cup all-purpose flour.  I substituted whole wheat flour, which doesn't have a big calorie difference, but does have about 4 times as much fiber.
• I substituted skim milk for buttermilk, and added a splash of lemon juice.  This slightly cuts back on fat, and I almost never have buttermilk on hand.
• Using 1/2 cup Splenda instead of 1/2 cup regular sugar saves about 315 calories!
• This is one of my favorites--swapping applesauce for fat in recipes.  In this recipe, I used 1/4 cup applesauce instead of 3 tablespoons butter and lost 275 calories!  This recipe is highly seasoned, so it still has plenty of yummy taste!

A few notes: I yielded 10 square waffles with my waffle maker (I might have to ask Santa for a Belgium-style waffle maker for Christmas this year!).  I did double the cinnamon from the original recipe and added some nutmeg.  That gave it a yummy pumpkin-pie-for-breakfast taste.  If you are concerned about using 2 teaspoons of ginger (which I was), my analysis is that they were noticeably gingery, but I didn't think it was too overwhelming.  Feel free to cut the ginger in half if you feel so inclined!  I top my waffles with a dab of margarine, and light pancake syrup. I love weekends!

Pumpkin-Ginger Waffles

from Amber, RD @ thefoodierd.blogspot.com

Yield: 10 small square waffles

Ingredients:

1 1/4 cups whole wheat flour

1 1/2 tsp baking powder

1/4 tsp salt

2 tsp ground ginger

1 tsp cinnamon

1/4 tsp ground nutmeg

2 large eggs

3/4 cup skim milk 

1 tsp lemon juice (or vinegar)

1/2 cup canned pumpkin puree

1/2 cup Splenda sweetener

3/4 tsp vanilla extract

1/4 cup no sugar added applesauce

Directions:

Combine flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg in a large bowl.

Whisk eggs, milk, lemon juice, pumpkin, Splenda, applesauce, and vanilla in a medium bowl.  Combine with flour mixture.  Do not overmix.

Pour batter onto heated waffle iron (I have to spray mine with cooking spray).