Whole-Grain Apple Waffles

To accommodate her husband's cow's-milk-free diet, Opal Star began experimenting with her favorite apple pancake recipe. In the end, she not only divested it of cow's milk, but she also turned the pancakes into waffles. Star uses barley flour, but we also like the results with whole-wheat. Goat's milk adds a pleasant tang, but regular milk works well too.

Yield: Makes 3 waffles (8 in. square)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 504
  • Calories from fat: 32%
  • Protein: 17g
  • Fat: 18g
  • Saturated fat: 5.3g
  • Carbohydrate: 75g
  • Fiber: 8.6g
  • Sodium: 793mg
  • Cholesterol: 156mg


  • 1 1/2 cups whole-wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs, beaten to blend
  • 1 1/4 cups goat's milk (or regular whole milk; see notes)
  • 1 cup applesauce
  • 2 tablespoons salad oil
  • Maple syrup


  1. 1. In a bowl, mix flour, sugar, baking powder, salt, and nutmeg.
  2. 2. In another bowl, mix eggs, milk, applesauce, and oil; add to dry ingredients and stir just until batter is evenly moistened.
  3. 3. Turn a waffle iron to high heat and spray both sides with cooking oil spray. When it's hot, add about 1 1/4 cups batter; close iron and cook until waffle is well browned, about 9 minutes. Remove waffle and serve, or keep warm in a single layer on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles. Serve with maple syrup.
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