Ingredients

• 135 grams all-purpose flour (1 ⅛ cup)

• ½ tablespoon baking powder

• 1 ½ tablespoons sugar

• ½ teaspoon cinnamon

• 1 large egg, separated

• ¼ cup unsweetened applesauce

• 1 cup milk

• Pinch of salt

Makes 4 waffles.

Method

1. In a large bowl, whisk together the flour, baking powder, sugar, and cinnamon.

2. In a medium bowl, mix together the egg yolk, unsweetened applesauce, and milk.

3. Add the egg yolk mixture to the dry ingredients and mix well, being careful not to overmix.

4. Add a pinch of salt to the egg white and beat with a hand mixer in a deep mixing bowl until stiff peaks form.

5. Preheat your waffle maker, brushing with oil or butter if necessary.

6. As your waffle maker is heating up, fold the egg whites into the batter.

7. Pour the batter onto your hot waffle maker and cook according to manufacturer's instructions.

8. Serve immediately with butter, maple syrup, and any other toppings as desired.

Notes

• I skipped the egg whites step the first time I made this recipe (using a whole egg in step 3) and there was a huge difference in the consistency of the batter. It’s easier to beat to stiff peaks when your egg whites are at room temperature (refer to this article for more tips), so I separate my eggs when they’re cold (just out of the fridge) and let them come to room temperature before starting this recipe.

• You can use oil instead of unsweetened applesauce. Oil makes a crispier but denser waffle. Applesauce makes a noticeably airier waffle but it doesn’t stay crispy (it’s floppy and chewy but not mushy).

• I’ve added blueberries to this recipe with great success! I just added ½ cup of blueberries as I was folding in the egg whites.

• Topping ideas: butter, maple syrup, coconut flakes, sliced almonds or any kind of chopped nuts, Nutella, peanut butter, powdered sugar, fruit (sliced banana, blueberries, etc.).