Light Winter Dinners: Apple Cinnamon Buckwheat Waffles

The best thing about waffles is their versatility. They can be sweet or savory and a waffle iron is useful for all kinds of different food. Rachael Ray has weeks completely dedicated to your waffle iron making everything from a traditional recipe to desserts and crazy, out-of-the-box ideas. Today, we're staying in the box for the most part and just giving the traditional breakfast dish a healthy twist. Oh yeah, and it's a BFD (breakfast for dinner). 

Making waffles is fairly simple. You basically follow the same direction as if you were making pancakes and add in any tweaks. For this particular recipe, I swapped regular flour for buckwheat, used applesauce as the sweetener and added cinnamon and chopped apples. 

2 cups Buckwheat Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 3/4 cup Milk
1/4 cup + 2 tablespoons Applesauce
1 teaspoon Cinnamon
1/2 cup Apples, chopped

Mix all ingredients until well blended. Pour about 1/2 cup of the batter onto a heated waffle iron using a rubber spatula to carefully spread the batter evenly. 

Close and cook according to your waffle iron's directions. Set waffles aside in a warmed oven until all the waffles are finished cooking and you are ready to serve. Top with berries, more apples or whatever toppings you prefer. 

Makes 4 waffles.