California Apricot Pecan Waffles |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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this recipe is from the California Apricot council... I think I can change this to gluten free... I sure hope so because it sounds so good.. Ingredients:
1 can (15 1/4 oz.) california apricot halves |
1 cup low-fat vanilla yogurt |
1 cup whole wheat flour |
1 cup all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
3 tablespoons sugar |
2 cups buttermilk |
1 large egg yolk |
1 tablespoon vanilla |
1 tablespoon canola oil |
1/4 cup finely chopped pecans |
3 large egg whites |
Directions:
1. Heat waffle iron. Drain and dice apricots; reserve 1/2 cup syrup, set both aside. Combine yogurt and reserved syrup; set aside for topping.
2. Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.
3. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.
4. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle.
5. Cook about 4 minutes. Serve with reserved yogurt topping.
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