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)
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