Garbanzo Flour Waffles with Sauteed Apple from Always Hungry?

This photo seems to be very popular on FB, so I thought I'd share the recipe. The only change I've made to the waffle part was to double it so I have extra waffles to pop in the toaster during the week, but I replaced his berry sauce with sauteed apples, 'cause that's what I had on hand. The saved weekday waffles will just feel so indulgent! For regular flour waffles on a weekday, I spread them with a little peanut butter for morning protein. This version already has protein and fiber, though, so I'll have them with a little fruit. The recipe is from Always Hungry? by Dr. David Ludwig.

Ludwig is the endocrinologist behind most of the research on how different kinds of foods affect our bodies, and now he's written his own book. I'm following his plan, and so far so good...we'll see how it goes long term! Don't worry, I won't give up baking altogether.

Sauteed Apples (for one serving, so adjust up accordingly)
-1 apple, diced
-1 tsp neutral cooking oil, like safflower, grapeseed or canola
-a sprinkle each cinnamon and ground cardamom
-(optional): a sprinkle of brown sugar
-a Tablespoon of cream

Dice the apple and saute with oil, water and spices over medium heat. Stir every couple of minutes. When apples are somewhat softened, turn off heat and add the cream.

Garbanzo Flour Waffles: (for a savory version, omit vanilla)
1) In a medium to large bowl, mix together dry ingredients:
-2 c garbanzo (chickpea) flour
-1/4 tsp salt
-1 1/4 tsp baking soda

2) In a small to medium bowl, mix together wet ingredients:
-2 egg yolks (save whites for next step)
-1 1/2 c plain whole-milk Greek yogurt
-1/2 c neutral-tasting oil, such as safflower or avocado oil (you'll need a little more to brush the waffle pan)
-1/2 cup whole milk or unsweetened almond milk
-1 tsp pure vanilla extract

3) Add wet ingredients to dry and mix well.

Plug in waffle iron to pre-heat.

4) With an electric mixer:
Put the two egg whites in a medium bowl or the bowl of a stand mixer. Start to beat them on low, gradually increasing speed to high once they're very frothy. Beat a couple of minutes until they're at stiff peaks, meaning that when you lift the beater from the bowl, they form a thingy that stands up straight. This one stayed connected to the beater :)

Carefully fold the beaten egg whites into the batter, making sure no white streaks are left. Pull up from the bottom and turn the bowl with each fold. The batter should be pretty thick.

When the waffle iron is ready (mine has a little light that switches from red to green), Open it and lightly brush with cooking oil. Spoon 1/2 cup of batter into the middle of the iron and close, following the iron's directions to know when they're done.

Serve with whatever sauce you like,