California Apricot Pecan Waffles

Recipe courtesy of the California Fresh Apricot Council.

Recipe Ingredients:

1 pound fresh apricots or 1 can (15 1/4-ounce) 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 granulated sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon light olive oil
1/4 cup pecans
3 large egg whites

Cooking Directions:

1. Preheat waffle iron. Dice apricots. Combine whole wheat flour, flour, baking soda, baking powder and 1 tablespoon granulated sugar; set aside.
2. Whisk together buttermilk, egg yolk, vanilla extract, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.
3. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny.
4. Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites.
5. Measure 2/3 cup batter for each waffle.
6. Cook about 4 minutes per waffle.
   

Makes 8 servings.

Recipe and photograph courtesy of the California Fresh Apricot Council.