Pumpkin Waffles

[Dee]

1-1/2 cups GF all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, separated
1 cup (8 ounces) DF/SF plain coconut milk yogurt
1 cup pumpkin puree
1/2 cup DF/SF milk (can add more milk, a little at a time, if needed)
1/4 cup DF/SF maragrine, melted (Earth Balance)
3/4 cup chopped pecans

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.
In another bowl, whisk the egg yolks, yogurt, sweet pumpkin puree, milk and margarine.
Stir into dry ingredients just until moistened.
Fold in pecans.
In a small bowl, beat egg whites until stiff peaks form and then fold into batter. This will make a fluffy texture to the waffle.
Bake in a preheated waffle iron.