Whole Wheat Pumpkin Pie Waffles (6 servings) 1 and 1/3 cup whole wheat flour 1 cup fat-free buttermilk (or skim)* 1/3 cup egg whites 1/4 cup plain yogurt 2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup canned pumpkin puree 1 and 1/2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg cooking spray Beat egg whites; add milk, yogurt, and pumpkin. Combine salt, flour and spices. Add to first mixture. Beat until smooth. Sift baking powder lightly over the mixture and fold in quickly. Spray cooking spray on iron and cook. Makes approximately 6 5-inch servings. *Skim buttermilk can be made by adding 1 Tablespoon of lemon juice to one cup of skim milk and letting it rest for at least 5 minutes. They taste really good, and are slightly crunchy on the outside and a bit creamy on the inside. Feel free to adjust the amount of spices. You can also use pumpkin pie spice instead of the spices. No need to add sugar to the batter if you are going to drizzle a sweet topping. I use sugar free "maple syrup". Hope you like it. Mr Breakfast would like to thank moises07 for this recipe. Recipe number 2623. Submitted 9/15/2009.