Perfectly fluffy waffles, slightly sweet with a hint of apple. Delicious on their own, but even better with a drizzle of maple syrup or homemade jam!
For a low FODMAP version, see the footnotes.
Preparation
5
min
Cooking
10
min
Portion
2
Ingredients
- 160 ml (⅔ cup) egg whites
- 160 ml (⅔ cup) unsweetened applesauce
- 80 ml (⅓ cup) 2% milk
- 5 ml (1 tsp) vanilla extract
- 125 ml (½ cup) oat baby cereal
- 125 ml (½ cup) whole wheat flour (or gluten-free flour)
- 5 ml (1 tsp) baking powder
- A pinch of salt
Preparation
- Preheat the waffle iron.
- In a bowl, mix the wet ingredients. Add the dry ingredients and whisk until you get a smooth, homogeneous batter.
- Grease the waffle iron if needed (using a spray or brush) and pour in ¼ of the batter. Close and cook for about 1-2 minutes, or until the waffle easily releases from the mould. Repeat with the remaining batter.
- Serve immediately with your favourite toppings.
Notes
Can be stored in an airtight container in the fridge for 7 days, or in the freezer for 3 months.
Double the recipe to freeze the leftovers! For a low-FODMAP version, replace the applesauce with mashed banana (about 1 large banana), use gluten-free or oat flour, and lactose-free milk.
Registered Dietitian Nutritionist in Quebec City
