Whole Wheat Applesauce Waffles 

Are you on team waffles or pancakes? Personally, I tend to oscillate between the two, so I guess I’m on both teams.

But I must say, lately waffles have been winning for two reasons. First, I love the ease of them. You just pour batter into a waffle iron and it does everything for you, like magic. No flipping required.

And second, I sort of love the little square pockets that make a waffle a waffle. Not only are they cute, they are the obvious perfect place to hold maple syrup. But we all knew that already, as this isn’t our first waffle rodeo.

Related: 50+ Healthy Breakfast Ideas

These are extra awesome because they are favored for the season (hello, apples and cinnamon!), naturally sweetened, and super soft and fluffy. Oh yes, whole wheat breads can still be super soft and fluffy, friends!

I know sometimes whole grain foods can conjure up images of hard and chewy cardboard, but I promise these waffles are pretty much the exact opposite. They are soft, flavorful, and still packed full of good-for-you ingredients.

I think you’re gonna love them. Bonus points if you use an apple that you got from an apple picking day. Ha!

Whole Wheat Applesauce Waffles, makes 4

3/4 cup whole wheat pastry flour
1/4 cup arrow root powder (or corn starch is OK too, if you can’t find arrow root)
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 apple, shredded with a box grater (do not include seeds or stem)
1 cup (unsweetened) applesauce
1/3 cup milk (I used unsweetened almond milk)
1 egg
1/2 teaspoon vanilla extract

Heat up your waffle iron while you prepare the batter. Add all the dry ingredients (first six listed) to a medium size mixing bowl and whisk to combine.

Then, add the wet ingredients (all remaining ingredients) and stir until well combined. Stir in the shredded apple.

Some waffle irons require a little non-stick cooking spray before you begin making your waffles and others don’t. I trust you know what yours needs, so either use that or don’t.

Pour about 1/2 to 2/3 cup batter into the waffle iron, cook until done (most irons have a light that goes off when the waffle is done). Repeat until you’ve cooked all the waffles.

These are great with a little butter, or drizzled in nut butter, and then topped with 100% pure maple syrup. Yum! Happy breakfast making to you. xo. Emma

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4.67 from 3 votes

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Yield 4

Ingredients

1x2x3x

• ▢ ¾ cup pastry flour (whole wheat)
• ▢ ¼ cup arrow root powder (or corn starch )
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 shredded apple (do not include seeds or stem)
• ▢ 1 cup applesauce (unsweetened)
• ▢ ⅓ cup milk (I used unsweetened almond milk)
• ▢ 1 egg
• ▢ ½ teaspoon vanilla extract

Instructions

• Heat up your waffle iron while you prepare the batter. Add all the dry ingredients (first six listed) to a medium size mixing bowl and whisk to combine.

  Then, add the wet ingredients (all remaining ingredients) and stir until well combined. Then stir in the shredded apple.
• Some waffle irons require a little non-stick cooking spray before you begin making your waffles and others don't.

  Pour about 1/2 to 2/3 cup batter into the waffle iron, cook until done (most irons have a light that goes off when the waffle is done).

  Repeat until you’ve cooked all the waffles.

Course Breakfast

Keywords waffles

Nutrition

Nutrition Facts

Whole Wheat Applesauce Waffles

Amount per Serving

Calories

161

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

43

mg

14

%

Sodium

 

437

mg

19

%

Potassium

 

176

mg

5

%

Carbohydrates

 

32

g

11

%

Fiber

 

3

g

13

%

Sugar

 

7

g

8

%

Protein

 

5

g

10

%

Vitamin A

 

113

IU

2

%

Vitamin C

 

1

mg

1

%

Calcium

 

77

mg

8

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.