YUMMY PUMPKIN WAFFLES

1 cup white whole wheat flour

1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
2 tsp canola oil
1 tsp molasses
1/4 cup canned or cooked pumpkin
1 cup buttermilk
1 large egg
2 tbsp Splenda granulated
sugar-free maple-flavored syrup  or Swerve powdered sugar to sprinkle on top

Preheat the waffle iron according to the manufacturer's directions; spray lightly with nonstick cooking spray.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large mixing bowl; set aside.

In a small mixing bowl, combine the canola oil, molasses, pumpkin, and buttermilk; set aside.

In a medium mixing bowl, whisk together the egg and Splenda until blended. Add the buttermilk mixture while whisking and whisk until blended. Add this mixture to the dry ingredients in the large bowl; stir just until moistened. Do not overmix!

Pour the batter into the hot waffle iron and bake approximately 5 minutes.

Serve the hot waffles with some butter and the maple-flavored syrup, if desired.

*Or omit and use a full cup of all-purpose flour.

Yield: 6 waffles
Per waffle: 160 cal, 5 g protein, 32 g carbs, 3 g (1 g sat)fat, 3 g sugar, 400 m sodium
Diabetic exchanges: 2 starches, 1/2 fat

Note: I personally recommend that diabetics eat a protein item with waffles or pancakes. Add a strip or two of bacon or a sausage pattie or link.

Note: File Photo