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Eggs, Dairy, Vegetables Breakfast, Cooper, Diabetic 10 Servings

INGREDIENTS

1 3/4 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
2 Eggs; separated
1 3/4 c Milk
1/2 c Vegetable oil
1 c Chopped pecans
1/4 c Sugar substitute; optional*
1 ts Vanilla; optional*
Diabetic maple syrup

INSTRUCTIONS

In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk
and oil; stir into dry ingredients. Beat egg whites until stiff; fold into
batter. Add sugar substitute and vanilla; stir. Sprinkle hot waffle iron
with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and
bake according to manufacturer's directions until golden brown. Repeat with
remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2
inches). (Personal Note: The original recipe used 1/4 cup sugar and did not
use vanilla)
Recipe by: Taste of Home Magazine
Posted to recipelu-digest Volume 01 Number 307 by Sewgoode@aol.com on Nov
25, 1997

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