- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.8
- Total Fat: 2.5 g
- Cholesterol: 36.0 mg
- Sodium: 231.4 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 2.6 g
- Protein: 4.9 g
Honey Flaxseed Whole Wheat Applesauce WafflesSubmitted by: OAKBORN
IntroductionI adopted this from a recipe in Joy of Cooking. I made several changes and the family was so happy I don't think I'd do a thing different!
I subbed skim milk for buttermilk, applesauce for oil, and flaxseed for wheat bran. I adopted this from a recipe in Joy of Cooking. I made several changes and the family was so happy I don't think I'd do a thing different!
I subbed skim milk for buttermilk, applesauce for oil, and flaxseed for wheat bran.
3/4 cup All-Purpose White Flour
3/4 cup Whole Wheat Flour
1/2 cup Flax Seed Meal (ground flax)
2 tsp Baking Powder, 2 tsp
1/2 tsp Salt
1/4 tsp Baking Soda
1 1/2 cups Skim Milk
1/3 cup Honey
1/4 cup Cinnamon Applesauce
2 large Eggs
1/2 tsp Vanilla Extract
2. Whisk together wet ingredients, and pour over dry ingredients. Mix until well moistened, will be thick and bubbly.
3. Heat waffle iron per the routine of your machine. When hot, spray with light film of oil or non-stick cooking spray.
4. Scoop appropriate amount of batter onto waffle iron so it doesn't run over. (I use a 1/3 cup scoop for each square of my waffle iron.)
5. Cook until lightly browned and risen or until your waffle iron says it's done.
Enjoy as you wish! These will work as either savory or sweet waffles.
One serving = 1 waffle.
Number of Servings: 12
Recipe submitted by SparkPeople user OAKBORN.
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Member Ratings For This Recipe
Texture was perfect along with directions. Just right amt to add for each waffle 1/3 cup. The Flax and whole wheat makes it healhy but it also taste a little too healthy too. They looked pretty though and the frozen sliced strawberries I added to the top made them perfect. I froze leftovers. - 1/6/11
My first time the batter was too runny and the waffles were floppy. The second time I only used 1 cup skim, 1/4 flax meal, 1/4 bran flakes, and I seperated the eggs, adding the yolks to the wet ingredients and folding in the stiffly beaten whites last. This made them thick and fluffy. GREAT FLAVOR! - 11/30/08
Reply from OAKBORN (12/25/08)
I'm glad you found a way to make the recipe work for you!! Tweaks don't hurt my feelings in the least!