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Ingredients
| whole wheat flour: 1 1/2 cups |
| baking powder: 1 Tbl |
| baking soda: 1/2 tsp |
| pumpkin pie spice: 1 Tbl |
| egg substitute: 1/2 cup |
| Splenda: 1/8 cup |
| light brown sugar (packed): 1/8 cup |
| canned pumpkin: 1 cup |
| nonfat milk: 1 2/3 cups |
| canola oil - for salads, woks and light frying: 3 Tbl |
Whole Wheat Pumpkin Waffles
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
5 serving(s)
Tags
- 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.