In a medium bowl add flour, baking powder, sugar, salt, cinnamon and nutmeg. Whisk together until fully combined. Set aside.

In a large bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract. Set aside.

In another medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.

Add the dry ingredients to the egg yolk mixture and mix well.

Gently fold the egg whites into the batter and set aside .

Preheat your waffle iron and spray with non stick cooking spray.

Pour prepared batter onto your hot waffle iron and cook according to manufacturer's instructions.

Serve immediately with compote, powdered sugar or any of your favorite toppings.

Add pineapple and sugar to a saucepan over medium-low heat. Simmer until the pineapple releases its juices.

Add bay leaf, lemon/lime juice and salt. Simmer for 3 minutes, or until the pineapple softens. Taste and adjust the sweetness if needed. Remove the bay leaf.

In a small bowl, mix the cornstarch with ¼ cup of the pineapple juice from the pan until smooth.

Stir the cornstarch mixture back into the pan. Cook for about 2 minutes, stirring, until the compote thickens and becomes glossy.

If the compote is too thick, add a little water or pineapple juice to reach your desired consistency.

Remove from heat and allow to cool before serving.