1/2 cup mashed canned pumpkin
2 large eggs
1 1/2 cups flour
½ cup soy flour
1 3/4 cups soy milk (plain or vanilla)
½ cup vegetable oil
1 Tbs light brown sugar
1/4 tsp salt
3 tsp baking powder
Heat waffle iron according to included directions.
Mix flour, soy flour, brown sugar, baking powder and salt in a bowl and set aside.
Using whisk or fork, beat egg and egg whites until fluffy. Add soy milk, vegetable oil, and pumpkin and beat until blended. Add dry mixture and beat until smooth (if you are using nuts, you can add them with the dry mixture).
When you waffle iron is heated, pour batter into center of iron (the amount depends on the size of your waffle iron. The manufactor’s directions should give you suggestions. If not, try 2/3 cup for standard size waffles and 1 cup for Belgium waffles. You want to almost cover the iron with batter).
Close the lid and wait until the steaming stops (takes about 5 minutes – there may also be a light that turns off when the waffles are done, depending on the type of waffle iron used).
When ready, remove waffle and make more with the remaining batter. Serve warm with butter and syrup. You can also top with fruit, chopped nuts, whip cream – whatever you like on your waffles!