Katy Waffles

1 3/4 cups whole wheat flour
1 tablespoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups vanilla rice milk
1/2 cup applesauce
2 tablespoon canola oil
2 egg whites

1. In a medium mixing bowl stir together flour, cinnamon, baking powder, and salt. Make a well in the center of dry mixture; set aside.
2. In another medium mixing bowl beat egg yolks slightly. Stir in rice milk, applesauce, and oil. Add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter will be lumpy.)
3.In a small mixing bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
4. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker. Follow waffle baker directions.
Makes 4 Belgian style waffles (or 12-16 (4-inch) waffles) 348 cal., 12 g fat, 8 points