(NC)-Enjoy this easy, delicious and healthy breakfast with your family this weekend. You can poach extra apricots in a light syrup, to serve alongside the hot, crisp treat.

Prep time: 15 minutes
Serves 8

1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon canola oil
1/2 pound fresh California apricots, (about 4) pitted and diced
1/4 cup pecans or walnuts, toasted and finely chopped
2 large egg whites
Vanilla yogurt, maple syrup or poached apricots for serving.

Preheat the waffle iron.

In a large bowl combine the whole-wheat flour, all-purpose flour, baking powder, salt, baking soda and 1 tablespoon of the sugar; set aside. In a medium bowl whisk together the buttermilk, egg yolk, vanilla and oil. Pour the buttermilk mixture into the dry ingredients and stir until completely moistened. Fold in apricots and pecans.

In a clean, dry, metal or glass bowl, whisk egg whites until soft peaks are formed. Add the remaining 2 tablespoons sugar and continue whisking until meringue is shiny and stiff peaks are formed. Stir 1/4 of the meringue into the batter to lighten the mixture. Gently fold the remaining meringue into the batter.

Pour 1/2 to 3/4 cup batter into the hot waffle iron. Bake the waffles until they are golden and crisp. Serve immediately with vanilla yogurt and maple syrup. For more information and recipes, visit www.califapricot.com.

Courtesy of News Canada