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Breakfast Recipes pg 3 >  Waffles, California Apricot Pecan



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Serves:  8


    • 1 can (15¼ oz.) California apricot halves
    • 1 cup low-fat vanilla yogurt
    • 1 cup whole wheat flour
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 tablespoons sugar
    • 2 cups buttermilk
    • 1 large egg yolk
    • 1 tablespoon vanilla
    • 1 tablespoon canola oil
    • 1/4 cup finely chopped pecans
    • 3 large egg whites


Heat waffle iron.  Drain and dice apricots; reserve 1/2 cup syrup, set both aside. Combine yogurt and reserved syrup; set aside for topping.

Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.

Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened.  Fold in apricots and pecans.

Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny.  Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites.  Measure 2/3 cup batter for each waffle.

Cook about 4 minutes. Serve with reserved yogurt topping.

Apricot Producers of California -

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