Thanks for joining us for Apple Week! All apples, all week long.
Today, I’m sharing a new favorite recipe in our house – perfect for a crisp, fall Saturday morning: Apple Cinnamon Waffles.
Whole Wheat Flour.
Sweet & Tangy Apple.
That’s my kind of breakfast.
Apple Cinnamon Waffles – Adapted from Kim Klietz
- 1 C white whole wheat flour
- 2 tsp. baking powder
- 1 T sugar or 1 tsp. honey
- 1/8 tsp. salt
- 1 egg
- 1 C milk
- 1/4 C unsweetened applesauce
- 1 tsp. vanilla
- 1 tsp. olive oil
- 2 tsp. cinnamon
- 1 C finely diced apple
In a large bowl, mix together 1 C white whole wheat flour, 2 tsp. baking powder, 1 T sugar (if you use honey, add it to the wet ingredients), 1/8 tsp. salt and 2 tsp. cinnamon. Stir well.
In a second bowl, combine 1 egg, 1/4 C applesauce, 1 C milk, 1 tsp. vanilla, 1 tsp. olive oil and 1 C finely chopped apple. Stir well.
Mix the wet and dry ingredients together until just combined. Batter will be fairly thick.
Spoon or pour (we use a ladle) about 1/4 C waffle mix into a hot, slightly greased waffle maker. Make according to your machine’s directions.
Makes about 10 waffles.
Serve with applesauce and maple syrup.
To freeze extras, cool to room temperature. Then, flash freeze on a cookie sheet for 30 minutes. Place into a freezer-friendly storage container. Reheat in a toaster or toaster oven to get a nice crunch.