Adapted from The Woman’s Day Cookbook by Kathy Farrel-Kingsley
Oats, buttermilk, applesauce, and a little brown sugar make these waffles tasty and healthier than the traditional all white flour version.
· 1 ¼ cups all purpose flour
· ¾ cup quick-cooking oats
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 cup buttermilk
· 2 eggs, separated
· ½ cup unsweetened applesauce
· 2 tablespoons butter, melted
· 2 tablespoons light brown sugar
1. Preheat a waffle iron.
2. In a large mixing bowl, stir together the flour, oats, baking powder, and baking soda.
3. In a medium bowl, stir together the buttermilk, egg yolks, applesauce, butter, and brown sugar. A little at a time, add the buttermilk mixture to the flour mixture. Stir until just combined. Allow to sit at room temperature for 5 minutes.
4. In the bowl of an electric mixer, beat the egg whites until soft peaks form when you lift the beaters. Gently fold the egg whites into the batter.
5. Spray oil on the waffle iron and pour ½ cup of batter into it. Cook until the waffle is golden brown. Repeat until all the batter is used up.