Gingerbread Waffles

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups fat-free buttermilk
3 tablespoons canola oil (I used vegetable)
3 tablespoons molasses
2 teaspoons finely grated peeled fresh ginger
2 large egg yolks
1/2 c. applesauce
3 tablespoons minced crystallized ginger (I didn't use)
2 large egg whites

Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; 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.

Per serving (which is 2 waffles, if recipe gets 18 total waffles): 208 calories and 6 grams of fat.

I liked these okay the first day, but after having the leftovers last night, I realized that I really liked them a lot! I couldn't bring myself to put syrup on them, and seeing as though I don't like butter, I ended up with cherry preserves...which was fantastic!