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Belgian Waffles With Apple Butter and Ricotta


Geoffrey Zakarian

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This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.


During a flare-up, people with Crohn’s disease may find it easier to digest white flour rather than whole-grain flour, which makes these yummy waffles the perfect brunch treat!

Top them off with some ricotta cheese and apple butter to celebrate the weekend.

Yields: 6 waffles


  • 2 ½ cups all-purpose flour

  • ½ cup sugar

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 3 each large eggs, separated

  • 2 cups almond milk

  • 1/4 cup vegetable oil

  • 1 teaspoon vanilla extract

  • As desired apple butter

  • As desired ricotta cheese

Method of Preparation:

1. Begin by beating the egg whites to medium peaks in a stand mixer or with a handheld beater.

2. In a large mixing bowl mix the all-purpose flour, sugar, baking powder, and salt together.

3. In a medium mixing bowl, whisk together the egg yolks, almond milk, vegetable oil, and vanilla extract.

4. Add the wet ingredients (minus the egg whites) to the dry ingredients in the large mixing bowl and mix.

5. Gently fold the beaten egg whites into the large bowl.

6. Heat a waffle iron and place an appropriate amount of batter (depending on the size) into the mold. Cook until caramelized on both sides.

7. Serve with a schmear of the apple butter and a tablespoon of ricotta (if desired).

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Medical Reviewers: Rachel Baer, RD, LD Last Review Date: Nov 17, 2016

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