• Preheat waffle iron to medium-high heat setting or lightly oil a pan over medium heat for pancakes.
• Bring liquids to room temperature.

  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 and bubbles, flip and flatten slightly. Cook until browned on the other side.