Whole Wheat Pumpkin Waffles

Fall in Colorado is beyond gorgeous… and almost here.

Of course, as in previous years, the world is in a hurry for fall to show up.  Pumpkin Spice Lattes and pumpkin everything showing up all over town…

While I don’t enjoy the Pumpkin Spice Latte (I know, it’s nearly sacrilegious), I prefer the Salted Caramel Mocha, which to me is ten times more delicious!  It wouldn’t be a season if I didn’t remind you of my doctored-up, long-winded, high-maintenance, yet totally-delicious-and-healthier version.  Refer to this post for the details, but I had my first one on Friday.  Yum-o!

Lightened Up Starbucks Salted Caramel Mocha | No Thanks to Cake

With the cooler weather we’re starting to see… I just couldn’t resist getting in on the early pumpkin-ing that’s going on.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Baking pumpkin cakes and pumpkin cookies and even pumpkin bread can be a little dangerous in my place, so I opted for a lighter breakfast pumpkin dish.  These waffles are AWESOME.  The frothy egg whites make them fluffy and thick.  The whole wheat, grainy flour that it includes give you mileage.  The pumpkin flavor makes you want to curl up on the couch under a blanket and knit… oh wait, that might just be me. 

Whole Wheat Pumpkin Waffles

Adapted from The Happy Gal

INGREDIENTS

Whole Wheat Pumpkin Waffles | No Thanks to Cake

2 egg whites

3/4 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/8 tsp. salt

1/4 cup skim milk

1/2 cup canned pumpkin puree (not pie filling)

2 Tbsp. honey

1 1/2 Tbsp. natural, no-sugar applesauce

1/2 tsp. vanilla

INSTRUCTIONS

1.  Coat a waffle iron with cooking spray and preheat.

2.  Place the egg whites in a mixing boal and beat on high until frothy.  Note:  Mix it a few minutes beyond this point, so you have light peaks.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

3.  In another bowl, whisk the the soy milk, pumpkin, honey, oil, and vanilla.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

4.  Gradually add in dry ingredients.  Gently fold in the egg whites until combined.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

5.  Place ½ cup of batter on a preheated waffle iron. Close and bake until done.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

6.  Serve with sugar-free syrup and butter spray.  Sprinkle with cinnamon sugar, if desired.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Per 1/2 cup batter made into a waffle:

CAL 189; CARB 41g; FAT 1g; PROT 8g; FIB 6g; WW Points Plus: 5

Related posts:

Jenny Volumizing: Cinnamon Roll French Toast

When I first started the Jenny Craig program almost four years ago now, I utilized a lot of the tools on their website to help me adapt to the program.  Not only were they pages of information about the program, success stories to inspire me, but there were also community forums to leverage.

The community forums were actually one of the first places I ever talked about my blog.  My “online journal” I’d started wasn’t anything that I really intended on sharing… but this community seemed a great place to share my story, and everyone was so supportive!

I still stop into the forums from time to time now… to read about how my online friends are proceeding on their Jenny journey, to share NTTC stories, and to pick up new ideas and inspiration.  I sure lucked out when I ran into this inspiration.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

In a word, YUM!  A simple, simple recipe that transforms Jenny’s delicious cinnamon rolls into an amazing french toast.  If you’re on the Jenny program, this is a MUST try!  If you’re not on the Jenny program, the same approach can be applied to your favorite cinnamon roll.

The Jenny Craig Cinnamon Roll has been my favorite on-plan breakfast for a LONG time now.  And, I’m loving the ability to mix things up a little bit with this breakfast.  Cooking them in a griddle makes them have amazingly caramelized edges, while retaining their chewy goodness…. Best.  Jenny.  Breakfast.  EVER.

Cinnamon Roll French Toast

Serves 1

INGREDIENTS

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

1 package of Jenny Craig Cinnamon Rolls

1 egg white, separated

2 Tbsp. skim milk

1/2 tsp. vanilla

cooking spray

1 Tbsp. sugar-free syrup

INSTRUCTIONS

1.  Cook your frozen cinnamon rolls for 10 seconds in the microwave.  Remove packaging.  Note:  Resist temptation to eat the cinnamon rolls immediately…

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

2.  Slice in half horizontally.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

3.  In a small bowl, whisk together milk, egg white and vanilla.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

4.  Preheat a skillet or griddle to medium heat, prepared with cooking spray.

5. Meanwhile, prepare the cinnamon rolls.  Coat each piece of the cinnamon rolls with the milk mixture.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

6.  Place the rolls on the skillet, cut side down.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

7.  Cook for about 1 minute on each side, until egg mixture is cooked and taking care not to burn the cinnamon.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

8.  Remove rolls to a plate and sprinkle lightly with powdered sugar, if desired.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

9.  Add 1 Tbsp. sugar-free syrup if desired.  Dig in, and enjoy!!

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Divider

If you love this recipe for volumizing with Jenny Craig cuisine, click here to see my full list of volumizing recipes!

Jenny Craig Volumizing Recipes Collection | No Thanks to Cake

Related posts:

Snickerdoodle Pancakes

Sunday breakfast is one of my favorite meals of the week.  During the week, I eat the same thing every day.  It’s either Jenny Craig cinnamon rolls (that are ready in 27 seconds!) or my favorite overnight oats.

On the weekends, I like to get a little more creative… and especially when I have a chance to use a new cooking tool!

Snickerdoodle Pancakes | No Thanks to Cake

When I was in California last week with my friend Crystal, she made pancakes for her son with this pan… and they came out so pretty!  I found it on Amazon for under $10, and quickly found another reason to use my Prime account.  Do you guys use Prime?  Amazing!

I thank Crystal for yet another fabulous introduction, and for making this plate o’ pancakes possible…

Snickerdoodle Pancakes | No Thanks to Cake

It is amazing how many versions of healthy pancakes you can find online.  When I saw SNICKERDOODLE as an option, I knew my search was over.  These pancakes are AMAZING.  They came out thick and hearty and were incredibly filling.

I’ll definitely be making them again… I also have to tell you:  this pan is awesome!  It makes your pancakes uniform and sort of crispy on the outside without being burnt.  I love how cute they look, especially considering what a messy pancake maker I usually am… check it out!

Snickerdoodle Pancakes

Adapted from Chocolate Covered Katie

Serves 1

INGREDIENTS

Snickerdoodle Pancakes | No Thanks to Cake

1/2 cup flour
1/2 tsp. baking powder
1 tsp. cinnamon
1 packet Truvia
1/2 cup skim milk (add more, for thinner pancakes)
1 tsp. pure vanilla extract
tiny bit over 1/16 tsp salt
1 tsp. canola oil

INSTRUCTIONS

1.  Mix all ingredients in a small bowl.

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

2.  Heat your pan to medium heat, prepared with cooking spray.

Snickerdoodle Pancakes | No Thanks to Cake

3.  Scoop 1/4 cup of batter to make each pancake.  Flip when the pancakes begin to bubble.

Snickerdoodle Pancakes | No Thanks to Cake

4.  Serve with sugar free syrup and sprinkle with cinnamon sugar, if desired.

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

Per entire recipe serving:

CAL 323; CARB 57g; FAT 5g; PROT 10g; FIB 1g; WW Points Plus: 8

Related posts:

Carrot Cake Donuts

Every once in a while, I just want a donut.  True story:  Dunkin Donuts came to Colorado a year ago… and I still haven’t had one!

Phew!  Nope… not one crumb, not one cup of coffee.  I just can’t.  For me, having one of those beautiful maple iced babies could start something… a habit, a reason to drive thru.  No, no, and NO!

But sometimes you just need a tiny cake with a hole in the middle, and then… you find these babies.

Carrot Cake Donuts | No Thanks to Cake

I love carrot cake and I love donuts… so I decided to put my donut pan to work again to taste these bad boys.  The original recipe says that it makes 6 donuts, but I really think it makes closer to 8.  You’ll notice I overstuffed my pan, but next time, I’ll definitely make them a little smaller… so that I can enjoy them for more days!  So good, and I loved the frosting too!!!

Carrot Cake Donuts

From Emily Bites

INGREDIENTS

Carrot Cake Donuts | No Thanks to Cake

1 cup white whole wheat flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
¼ cup brown sugar
1 egg
2/3 cup grated carrots
1 Tbsp. canola oil
3 Tbsp. unsweetened applesauce
¾ tsp. vanilla (divided)
¼ cup + 2 tsp. skim milk (divided)
2 oz. 1/3 less fat cream cheese
1 Tbsp. reduced calorie pancake syrup
1 Tbsp. powdered sugar

INSTRUCTIONS

1.  Preheat the oven to 350. Lightly mist a 6 cup doughnut pan with cooking spray.

2.  In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and brown sugar until well combined.

Carrot Cake Donuts | No Thanks to Cake

3.  In a medium bowl, beat the egg and then add the carrots, oil, applesauce, ½ teaspoon of the vanilla and ¼ cup of milk.

Carrot Cake Donuts | No Thanks to Cake

 

Carrot Cake Donuts | No Thanks to Cake

4.  Stir until well combined and then add to the dry ingredients from step 2. Mix until well combined.

Carrot Cake Donuts | No Thanks to Cake

Carrot Cake Donuts | No Thanks to Cake

5.  Spoon the mixture evenly into the 6 prepared slots of the doughnut pan.  Note:  I had to overfill mine slightly.  Next time, I will try to make 7, maybe 8 donuts with the batter.  Also, make sure you use the cooking spray made for baking, and be generous in its application.

Carrot Cake Donuts | No Thanks to Cake

6.  Bake for 15 minutes until an inserted toothpick comes out clean. Flip the pan to release the doughnuts onto a cooling rack and allow the doughnuts to cool.

Carrot Cake Donuts | No Thanks to Cake

7.  In a medium bowl, combine the remaining ¼ teaspoon vanilla and 2 teaspoons milk and add the cream cheese, syrup and powdered sugar.  Using a hand mixer, mix until well combined.

Carrot Cake Donuts | No Thanks to Cake

8.  When doughnuts are cooled, add cream cheese glaze to the donuts.  Add extra carrot “sprinkles” to the tops of the donuts.  Note:  I dipped mine in the small bowl and swirled them.

Carrot Cake Donuts | No Thanks to Cake

Carrot Cake Donuts | No Thanks to Cake

9.  Serve and enjoy!  Due to the cream cheese frosting, store leftovers in the refrigerator until ready to eat.

Carrot Cake Donuts | No Thanks to Cake

Per 1 donut serving:

CAL 181; CARB 27g; FAT 6g; PROT 5g; FIB 3g; WW Points Plus: 5

Related posts: