We all have our favorite weekend breakfast recipe, whether it involves fluffy pancakes, a tasty egg and bacon wrap or a crustless quiche. If you are looking for something new and don't have a tried-and-true waffle recipe in your arsenal, this one is for you.
Whole wheat flour, a scoop of applesauce and the absence of butter make these waffles healthier than your average variety. A generous amount of ground cinnamon and ginger lend spice to the waffles, which pair perfectly with fresh berries and pecans.
If you have leftover waffles, or decide to make a double batch, let the waffles cool on a rack. Then pack them in resealable freezer bags separated by pieces of wax paper, and pop them in the freezer. Reheat the waffles at 350 degrees F for about five minutes for a quick school morning breakfast.
Cinnamon, ginger & pecan waffles
Makes approximately 6 round waffles
- 2 cups whole wheat flour (preferably whole wheat pastry flour)
- 3 teaspoons baking powder
- 1-1/2 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1-1/2 cups 1 percent milk
- 1/4 cup canola oil
- 1/4 cup unsweetened applesauce
- 2 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Chopped pecans and fresh berries for serving, if desired
- Preheat a waffle iron according to manufacturer's directions.
- In a large bowl, whisk together the whole wheat flour, baking powder, ginger, cinnamon and salt.
- In a medium bowl, whisk the eggs. Add the milk, canola oil, applesauce, maple syrup and vanilla extract. Stir to combine.
- Add the liquid ingredients to the dry ingredients and stir to combine. Stir in the chopped pecans.
- Using about 3/4 cup batter per waffle, make the waffles in the preheated iron according to manufacturer's directions.
- Serve with warm maple syrup and garnish with additional chopped pecans and fresh berries, if desired.