Ingredients

• Ingredients Units USM Scale 1x2x3x 1 1/2 cups (210g) flour (whole wheat, spelt, or all-purpose) 2 teaspoons baking powder 1 teaspoon cinnamon pinch of mineral salt 1 1/4 cups (281ml) unsweetened vanilla almond milk 1/2 cup (113ml) unsweetened applesauce 1/4 cup (56g) non-dairy butter/margarine or oil (I recommend Miyokos) 1 teaspoon vanilla

Preparation

• Instructions Preheat waffle maker according to manufacturer’s instructions. Also, preheat oven to 200 degrees F., for keeping the waffles warm. In a medium sized mixing bowl, combine the flour, cinnamon, baking powder and salt, mix well. Add in the non-dairy milk, applesauce, butter/oil, and vanilla, mix well, until most of the flour lumps are gone. If using this Cuisinart waffle maker (affiliate link), or one similar, using a 1/2 measuring cup, scoop up batter and pour in the center of the heated waffle maker plate. Close the cover and wait until the light turns green. Gently remove and place waffles on a wire rack in the preheated oven until the remaining waffles are made. Serve: Pair your waffles with warm Healthy Skillet Cinnamon Apples and pure maple syrup. Would also be great with this easy homemade Blueberry Compote. In the summer months, top with fresh fruit like sliced banana, strawberries, or other fresh berries. Storage: Store leftover waffles in the refrigerator for up to a week, or store in the freezer for up to 1- 2 months. When ready to eat, pop them in the toaster oven.