recipe from Cooking Light March 2007
2 cups all-purpose flour (about 9 ounces)
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t ground cinnamon
1 1/2 cups fat-free buttermilk
3 T canola oil
3 T molasses
2 T finely grated peeled fresh ginger
2 large egg yolks
1 (4-ounce) container applesauce
3 T minced crystallized ginger
2 large egg whites
jarred lemon curd for topping
Spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and stir with a whisk. Combine buttermilk and next 5 ingredients (through applesauce) in a small bowl. Add milk mixture to flour mixture, stirring just until combined. Stir in crystallized ginger.
Beat egg whites with a mixer at high speed until soft peaks form. Gently fold egg whites into batter.
Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter evenly to edges. Cook for 5 minutes or until steaming stops, and repeat procedure with remaining batter.
This recipe supposedly makes 9 servings, but I would say it serves about 6 people or 5 really hungry people. The leftovers freeze well and heat back up in the toaster nicely.