Crispy on the outside, tender and fluffy on the inside, this healthy waffle recipe is delicious! You can really taste the almond flavor, along with a slight buttermilk tang.
Heat your waffle iron and set it to medium (or whichever level you prefer).
If making your own buttermilk, add the milk to a measuring cup and stir in the lemon juice or vinegar. In a medium mixing bowl, whisk your eggs. Add your oil, applesauce, and almond extract to the bowl. Add the buttermilk and whisk to mix it in.
Add all of your dry ingredients (white whole wheat flour, flax seed, wheat germ, all-purpose flour, sugar or Stevia, baking powder, and salt. Whisk well to mix.
Follow the directions for your waffle iron regarding how much batter to scoop onto the iron. (My waffle iron takes two cups of batter at a time, which is half of the batter made in this recipe.) Scoop the appropriate amount of batter into the center of your waffle iron and spread the batter evenly with the back of a spoon. Close the iron and let the waffles cook until the waffle iron beeps, gives a green light, or whatever yours does to indicate the waffles are done.
Carefully remove the cooked waffles with two forks and set them on a dish or platter. Continue cooking the next batch of waffles using the rest of the batter (according to your waffle iron's instructions). I get two batches of waffles (four each time) for a total of eight, square, Belgian waffles.
Serve with butter, maple syrup and berries, if you wish. Freeze any extra waffles in freezer bags. To reheat, toast them in the toaster and then pop them into the microwave for another 10 seconds or so if needed. (Or, you can store extra batter in the refrigerator for three days.)