It’s September which means it’s officially acceptable to start cooking and baking with apples, pears and pumpkin! This is just my absolute favorite food time of year – between crisp apples, apple cider doughnuts, pumpkin bread and pear oatmeal, there’s no shortage of delicious food to go around.
I have to admit, out of all the options I think apples are my absolute favorite. They can be sweet, they can be savory…and as this proves, they can be waffles!
I love these waffles not only for their cinnamon apple deliciousness, but also because they’re loaded with fiber which makes them a perfectly wholesome and filling breakfast (or snack…or let’s be honest, dinner).
These also freeze really well which makes them the perfect thing to make on a Sunday to have available all week long! I recommend pairing them with a little vanilla yogurt – makes it feel like apple pie in the morning!
- 1 and 1/4 cups white whole wheat flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 beaten egg
- 1 cup almond milk
- 2 tablespoons canola oil
- 1 medium apple, diced with skin
- Preheat and grease a waffle iron
- In a medium mixing bowl, combine flour, baking powder, sugar, salt and cinnamon. Set aside.
- In a small mixing bowl, combine egg, milk, and oil
- Add wet ingredients to dry, stirring just until flour is moistened (batter will be lumpy)
- Gently fold in diced apple
- Bake on hot waffle iron
Freezes well! Store in an air-tight container for easy breakfasts all week!