Whole Wheat Pumpkin Waffles

Ingredients

• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 cup Egg Beaters egg substitute
• 1/8 cup Splenda granular
• 1/8 cup brown sugar
• 1 cup canned pumpkin puree
• 1 2/3 cups skim milk
• 3 tablespoons canola oil

Directions

1. 1

   Put all the dry ingredients in one bowl and combine them well using a whisk.

2. 2

   Put all the wet ingredients in a separate bowl and combine them with the whisk.

3. 3

   Pour the wet ingredients into the dry and incorporate gently using the whisk lightly, don't over beat them.

4. 4

   Ladle or pour approximately one cup per waffle onto the iron and cook for 4 1/2 - 5 minutes per waffle. They steam a lot, but don't wory. They also get darker than white waffles with no pumpkin, but they need to cook a little longer to be dry inside and not doughy.

5. 5

   Thick waffles will result in about 5 waffles, thin waffles will probably yield 8.