Who doesn’t like waffles? I mean, really.
I asked Berney if he had eaten breakfast yet. He said yes. I told him that was too bad because I was going to make waffles if he hadn’t. He said he still wanted waffles.
Contrary to the pop song, milkshakes do not bring all the boys to the yard. Waffles do.
These waffles are made with whole wheat flour, which usually makes you assume they’ll taste like cardboard. But not so fast! These are made with whole wheat pastry flour. It has a much finer texture than regular whole wheat flour. Therefore, no cardboard will be served for breakfast here.
Before we get any farther, go make sure you have a waffle iron. If not, go buy one. RIGHT NOW. Because you want to make these waffles.
Oh, and one more thing… I forgot to mention that these waffles are not only whole grain, they’re also fat-free. What.
Now you’re convinced that they not only have the texture of cardboard, but they taste like it too. But have faith! Trust me, Berney would never approve of gross waffles.
- ¼ cup whole wheat pastry flour
- ½ teaspoon baking powder
- 2 large egg whites
- 2 Tbsp unsweetened applesauce
- 2 Tbsp non-dairy milk
- ½ - 1 Tbsp orange zest
- ¼ tsp almond extract
- pinch of salt
- Heat up waffle iron.
- In a small bowl, combine all ingredients and whisk until incorporated. The batter should be about the consistency of a smoothie.
- Pour batter into heated waffle iron (depending on the size of your waffles iron, you might have a few spoonfuls of batter left over) and cook until golden brown and slightly crispy on the outside.
- Add your favorite toppings (pictured: peanut butter and blueberries) and devour.