These waffles get their great color from the little bit of molasses in them.  The molasses also adds a wonderful depth of flavor and really livens up this breakfast treat!

Mixing the types of flour and adding a bit of molasses actually makes these so much healthier and more satisfying.  I foresee more frequent waffle weekends in our house now! 

Ingredients:

• 1 c. spelt flour
• 1 c. all-purpose flour (or use 2 c. all-purpose)
• 1/2 t. salt
• 2 T. sugar
• 1 1/2 t. baking soda
• 1/4 t. ground nutmeg (opt.)
• 1/2 – 1 t. ground cinnamon (opt.)
• 1 T. molasses
• 1 c. + yogurt or sour cream (up to 1 1/2 c. – modify milk as needed)
• 1/2 c. milk (I like almond milk (a nut milk) but feel free to use soy or cow milk
• 2 eggs, seperated
• 4 T. butter, melted and cooled

1. Preheat waffle iron & lightly brush with canola oil or spray with cooking spray.
2. In one bowl combine dry ingredients.
3. In another bowl, combine molasses, yogurt, milk, and egg yolks. Stir in cooled butter.
4. Beat egg whites until they have soft peaks.
5. Combine wet & dry ingredients, mixing lightly.  Gently fold in egg whites.
6. Spoon or ladle the batter onto the hot waffle iron.  You may need to gently spread to cover evenly.  Waffles will cook for 3-5 minutes.
7. Serve immediately!  I like them with maple syrup or raw honey, fresh fruit, and maybe a touch of whipped cream if you want to splurge!