Spiced Waffles with Pumpkin Cream

In a medium bowl stir together whole wheat flour, all-purpose flour, flaxseed meal, sugar, baking powder, pumpkin pie spice, and salt. Make a well in the center of flour mixture; set aside.

In a small bowl whisk together egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be thick and slightly lumpy). If desired, fold in 2 tablespoons hazelnuts.

Lightly grease and preheat a regular waffle baker. Pour 1 to 1-1/4 cups batter onto grids, spreading to cover. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter.

Meanwhile, prepare Pumpkin Cream: In a small bowl combine pumpkin and pumpkin pie spice. Fold in whipped topping.

Divide waffles among four serving plates. Top with pumpkin cream and, if desired, sprinkle with 2 tablespoons hazelnuts.