Whole Wheat Waffles + Blueberries = Breakfast winner! 🙂
For whatever reason, my usual morning person self is having a hard time staying awake this morning. Maybe it’s due to the craziness of last week. Or maybe it’s because I didn’t sleep well last night. Either way, I feel like I’m about to fall asleep on my keyboard right now.
A few minutes ago, I went for a walk down to the end of the driveway to get yesterday’s mail, thinking that a quick stroll might wake me up a bit. Yes, I said “a walk”. Our driveway is a mile long; it takes me about 30 minutes to get to the mailbox and back. (I may be exaggerating slightly.) However, the attempt did not wake me up; in fact, I feel more sleepy than ever. Hopefully I will be able to manage some sort of coherent thought in this post.
It just now occurred to me that I don’t have a single waffle recipe on my website, and waffles are one of Casey’s favorite breakfast foods. Therefore, a blueberry waffle recipe is in order.
I made these for dinner a couple of weeks ago. Everything was great until I went to clean the waffle iron afterward. Apparently cleaning blueberries off of a waffle maker is a little difficult, but don’t let that deter you. 😉 I’ve decided that the blueberry waffles are worth it.
Whole Wheat Blueberry Waffles
- 2 3/4 cups whole wheat flour
- 3 Tablespoons Sucanat (whole cane sugar)
- 1 1/2 Tablespoons baking powder
- 3/4 teaspoon salt
- 2 3/4 cups milk
- 1/2 cup olive oil
- 3 eggs, well beaten
- 2 cups fresh or frozen blueberries
Preheat waffle iron. In a large bowl, stir together flour, Sucanat, baking powder, and salt until combined. Add milk, olive oil, and eggs and mix until blended. Fold in blueberries.
Spray waffle iron with nonstick cooking spray. Poor batter by 1/3 to 1/2 cupfuls (depending on size of waffle iron) and cook until golden. Serve.
~K in the Kitchen