I’ve been in the mood for some pumpkin waffles but I didn’t want to add eggs, fat, or sugar.
I am happy with the results of these banana, pumpkin & oat waffles, and I am excited to share them with you.
Hemp or even chia seeds sprinkled on top before closing the waffle iron is optional but adds a little something extra nutritionally and looks extra special too.
I like to add about 2 tablespoons of hemp seeds to my food daily, usually, breakfast…they have some great nutritional benefits. Hemp seeds are rich in protein, carbohydrates, and fiber. They also have high levels of vitamins A, C, and E.
If you decide to try hemp seeds…
lightly sprinkle over the batter before closing the waffle iron.
And they will be nicely toasted on your finished waffle.
Weight watcher point plus count 6 points per waffle or 1.5 per section. If adding hemp seeds count an additional point for 1 Tbs.
1 1/2 tsp vanilla
1/4 tsp salt
2-3 tablespoons hemp seeds (optional)
In a blender add all ingredients. Puree well. Don’t worry you can’t over mix these.
Let the mixture sit for about 10 minutes.
Prepare waffle iron with a non-stick spray. Heat waffle iron to medium heat.
Remove from the waffle iron, I find it helps to use a fork.
Serve whole or cut up in 1/4 sections. Serve with nut butter, syrups, or plain as a healthy sugar-free snack. Freeze leftovers for a quick breakfast on a busy morning. Pop in toaster or microwave for quick defrosting.
With or without hemp seeds, a delicious and healthy way to start your day!