Apple Cinnamon Waffles
If you’re trying to eat healthier in the new year, you don’t necessarily have to cut weekend waffles from your diet. A favorite Saturday or Sunday breakfast treat, waffle recipes usually call for nearly a stick of butter in the batter, and sometimes vegetable oil, too. But I was determined to find a healthier version that would crisp up nicely in our new Belgian waffle maker that Santa left under our tree.
Thanks to “Hungry Girl,” aka Lisa Lillien, I found several recipes that will satisfy my waffle-loving family. In her cookbook Clean & Hungry: Easy All-Natural Recipes for Healthy Eating in the Real World, Lillien offers recipes for three varieties — Apple Cinnamon, PB&J, and Pumpkin Spice. Eventually we will try them all!
We started off by first trying the Apple Cinnamon waffles. Lillien’s healthier spin on waffles calls for whole wheat flour, unsweetened vanilla almond milk, and just two tablespoons of whipped butter. (Admittedly, I used the regular butter in my fridge, but two tablespoons is still better, health wise, than a whole stick!) Lillien also calls for no-calorie sweetener in her batter, but I stuck with two teaspoons of sugar — not too bad compared to some recipes that call for much more.
Instead of maple syrup, her apple topping is a tasty addition to these apple cinnamon waffles. Please note, her recipe makes four standard waffles. With our Belgian waffle maker, the recipe yielded three thick and fluffy waffles.
- 1 tablespoon arrowroot powder or cornstarch
- 1 1/2 cups peeled and chopped Fuji or Gala apples
- 1 packet natural no-calorie sweetener
- 1/4 teaspoon cinnamon
- 1/8 teaspoon vanilla extract
- 3/4 cup (about 6 large) egg whites
- 2 tablespoons whipped butter
- 1 cup whole-wheat flour
- 1/2 cup unsweetened vanilla almond milk
- 2 packets natural no-calorie sweetener
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- To make the topping, in a medium-large microwave-safe bowl, combine arrowroot powder or cornstarch with 1/4 cup cold water; stir to dissolve.
- Add remaining topping ingredients, and mix well. Cover and microwave for 2 1/2 minutes. Mix well, and re-cover to keep warm.
- Place egg whites in a medium bowl. With an electric mixer set to medium speed, beat until fluffy, 1 to 2 minutes.
- In a large microwave-safe bowl, microwave butter for 30 seconds, or until melted. Add remaining waffle ingredients (excluding whipped egg whites) and 3/4 cup water. Whisk until smooth and uniform.
- Gently but thoroughly fold egg whites into batter. Stir until just mixed and uniform.
- Spray a standard round waffle maker with nonstick spray, and set heat to medium. Once hot, pour 1/4th (or 1/3rd if using a Belgian waffle maker) of the batter into the center of the waffle maker. Close and cook for 4 minutes, or until golden brown and crispy.
- Transfer waffle to a plate. Repeat to make 3 more waffles, re-spraying between waffles if needed.
- Just before serving, top each waffle with 1/4th of the topping (about 1/4 cup).
Other recipes in Lillien’s book include Hawaiian Chicken with Cauliflower Rice for the slow cooker, Orange Salmon with Broccolini foil packs, Buffalo Turkey Meatloaf, Cold Sesame Zucchini Noodles, Big Buffalo Cauliflower Bites, Crab Cakes, Blackened Shrimp Tacos and Raspberry Key Lime Crepes.