2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons canola oil
3 tablespoons unsweetened applesauce
cup fat-free egg substitute
In a medium bowl, combine the flour, baking powder, baking soda and cinnamon; set aside.
In a small bowl, combine the oil, applesauce, buttermilk and egg substitute or egg whites. Pour the oil mixture into the flour mixture, stirring just until blended.
Repeat with the remaining batter.
WHOLE-WHEAT WAFFLES: Replace 3/4 cup of the all-purpose flour with 3/4 cup whole-wheat flour.
PECAN WAFFLES: Sprinkle 2 teaspoons finely chopped pecans over each waffle before closing the waffle iron to bake.
NOTES : To keep waffles from going to your waist, we replaced half of the oil with applesauce and used fat-free egg substitute in place of whole eggs.* Wrap extra waffles in plastic or place in freezer bags and freeze for later use.* For waffles and ice cream, sandwich your favorite low-fat ice cream or frozen yogurt between 2 warm waffles.
Wafflers are fun. Make your own ice "cream" sandwiches in the summer.
I found a lowfat recipe for waffles. One of the toppings I really like - lately - is applesauce mixed with a mixed berry preserves. We like blueberry+raspberry. It's surprisingly crisp and good.
Wednesday, February 10, 2010 - 6:58pm