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Categories:
whole wheat flour baking powder baking soda pumpkin pie spice Egg Beaters Splenda brown sugar pumpkin puree milk canola oil
Viewed: 59 - Published at: 2 years agoIngredients
- 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
Method
- Put all the dry ingredients in one bowl and combine them well using a whisk.
- Put all the wet ingredients in a separate bowl and combine them with the whisk.
- Pour the wet ingredients into the dry and incorporate gently using the whisk lightly, don't over beat them.
- 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.
- Thick waffles will result in about 5 waffles, thin waffles will probably yield 8.
