Pumpkin Buttermilk Waffles

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Pumpkin everything this month! Especially today. Later I will be making pumpkin soup and pumpkin challah bread.

yields 5 (6 1/2 in diameter waffles)
Ingredients:
1 tb flaxseed milled
3/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/2 cup whole wheat flour
1/2 cup AP Flour
1/8 cup blackstrap Molasses
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup puréed pumpkin
1/3 cup egg whites or egg substitute
1 tsp pure vanilla
1 cup buttermilk
1/3 cup fat free sour cream or fat free plain Greek yogurt
Toasted pecans for garnish (optional)

Directions
1. Place all dry ingredients in small bowl.

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2. Whisk to blend.

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3. Place wet ingredients into large bowl.

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4. Whisk to fully incorporate.

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5. Add dry mix into wet batter.

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6. Cook waffles according to waffle iron. My iron took a half cup of batter for each waffle. Before adding batter spray iron with cooking spray to prevent sticking. I also spray between every other waffle.

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Sprinkle with toasted pecans and/or enjoy with syrup.

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The waffles freeze really well if you place in a ziplock freezer bag and place parchment between each one.

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