What do you get when you combine greek yogurt, beaten eggs whites, cinnamon, and applesauce into a waffle? A flavorful, light and fluffy, sugar-free breakfast treat.
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During my Whole30, I abstained from sugar. Today, almost a week after the 30 days ended, I’ve continued my sugar fast. Okay, I put one teaspoon in my coffee this morning. But, other than that, I’ve been living sugar-free.
I don’t want to. Don’t get me wrong. I love sweet stuff. And the Whole30 showed me that. It brought me to the point of eating Larabars which I previously did not like in order to get just a taste of sweet.
But, I found that not having sugar on a regular basis has made a huge difference in my energy levels. I’m not exhausted by noon. I’m even able to pull a late-nighter without being completely trashed the next day. Could it be something else? Maybe, but I’m putting my bet on sugar.
In light of that, I’m on a mission to reduce the added sugar I feed my family. Don’t worry, my kids are not being deprived of fun. I figure if I can make a sugar-free or less processed alternative that’s just as good…. well, why not?
Last week we talked about the beauties of the waffle maker. And I’ve been making a lot of waffles lately, like these Buttermilk Corn Waffles and these Oatmeal Waffles. I went to bed one night concocting this recipe in my head. Greek yogurt, homemade applesauce, eggs, cinnamon. I tried it out this week. In the midst of mixing it up, I decided not to add any sweetener. I’d let the applesauce and cinnamon — and maybe a dousing of real maple syrup at the end — add the sweet.
I remembered a technique from The Joy of Cooking where the eggs were separated and the whites whipped into peaks and folded into the waffle batter. I decided to give that a go. While it adds an extra step and another bowl to wash, I found it to be a fair trade off, especially if you’re going to make waffles a special memory, as so many of the commenters on this post seem to hold.
I also learned that I need to make double batches from now on. There were none left.
- 2 cup unbleached, all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup milk
- 1/2 cup plain Greek yogurt regular is fine, too
- 4 egg separated
- 1 cup applesauce try homemade
- 1/2 cup neutral oil
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another mixing bowl, whisk together the milk and yogurt. Stir in the egg yolks, applesauce, and oil. Whisk to combine well.
- In another bowl, beat the egg whites until soft peaks form.
- Pour milk mixture into the dry mixture. Stir gently to combine. Some dry bits are okay.
- Fold in the egg whites until evenly dispersed.
- Cook in a waffle maker according to the manufacturer's directions.
- Make-ahead tips: Mix the dry ingredients together and store in a ziptop bag. Make many at one time and label with mixing instructions. Alternatively, cool baked waffles on a rack and freeze them for quick toaster breakfasts.
Nutritional values are approximate and are based on making 12 waffles from the recipe. Refrigerate leftovers promptly and use within 4 days.
Try these waffles for a fun weekend breakfast. Serving them with maple syrup or homemade whipped cream (lightly sweetened, of course!) and fresh fruit for a slightly sweeter indulgence.
To make them ahead, make a mix or freeze the cooled waffles for easy toaster breakfasts.