Preheat waffle iron to medium-high heat setting or lightly oil a pan over medium heat for pancakes.
If using eggs: In a small metal bowl, place the egg whites; place the yolks in a separate bowl. Whisk the egg whites until frothy (preferably using an electric mixer). Set aside.
In a large bowl, beat egg yolks OR applesauce and oil together with vanilla extract.
In a separate bowl, whisk together all dry ingredients. Add dry ingredients to the large bowl, followed by the milk.
Whisk together until only very small lumps remain in the batter, then fold in the egg whites gently, if using eggs.
For waffles
For waffles, scoop ½ – 2/3 cup of batter into preheated waffle iron. Spread with a silicone spatula to ensure the mixture is evenly distributed. Close the lid of the waffle iron and cook for 5 minutes or when your iron alerts you that the waffle is cooked.
Once cooked, open waffle iron cover and loosen the waffle, if necessary, with a fork or silicone spatula. Remove to a plate to serve or cool while cooking remaining waffles. Serve with confectioner's sugar, syrup or warmed berries.
Yield: 6-8 Belgian Waffles, depending on size.
For Pancakes
Spoon into lightly oiled pan and spread out with the back of a spoon or spatula because the pancakes will puff up. Once one side is lightly browned, flip and flatten slightly. Cook until browned on the other side.