Please tell me a better seasonal breakfast combination than pumpkin and waffles? It took me some time to nail down the perfect recipe that is light, fluffy and obviously delicious. I love how the batter can be made only using one bowl so you don’t have to dirty up your entire kitchen. I promise you will want to add this breakfast FODMAP diet to your breakfast routine! Also if there are leftovers, I will bring them to work for the week or freeze them so I can grab and go later on. This is one of my Sunday tips to make the rest of the week easier in regards to food preparation.
*Side Note* Does anyone else have a strong preference between waffles and pancakes? I don’t know what it is but I LOVE my waffles and always have. I think it’s a texture thing with me as pancakes can be too soft. Okay, the more I write, the crazier I sound but please let me know if I’m not the only one out there!
Did you know all of the health benefits of pumpkin? In order to stick to a FODMAP safe portion, stay at 1/4 cup serving and increase to 1/2 cup if you have no sensitivity.
According to Dr. Oz, there are 5 major benefits of canned pumpkin:
- Low calorie
- High fiber
- High in magnesium
- Rich in Vitamin A & Vitamin C
Also if you are in the mood for more breakfast pumpkin recipes check out these delicious breakfast pumpkin cookies.Print
Keywords: waffle recipe, low fodmap recipe, fodmap breakfast recipes