Whole Wheat Blueberry Waffles
Hearty and satisfying, these whole wheat blueberry waffles pack in nutrition and good taste. Kid approved and perfect for a wholesome breakfast, plus they freeze well, making them an easy batch cooking option. The kids also enjoy these packed in their school lunches.
Ingredients
- 1 tbsp ground flax
- 3 tbsp water
- 1 ½ cups soy milk
- 1 tsp apple cider vinegar (or lemon juice)
- 2 tbsp coconut oil melted (or other neutral vegetable-based oil)
- 1 ½ cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 tbsp sugar
- 1 ⅓ cup blueberries
Instructions
- Make a flax egg: In a small bowl, mix the water and ground flax together. Let sit to thicken while you prepare the soy milk mixture next.
- Soy milk mixture: To a medium bowl or large measuring cup, mix the soy milk and apple cider vinegar. Let sit to curdle.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- Now, to the bowl with the soy milk, mix in the coconut oil. Then stir in the flax egg.
- Gently stir the wet ingredients into the dry, just to combine. Then fold in the blueberries.
- To a preheated waffle iron, add about ½ cup of batter at a time and cook for about 6 minutes (exact amount of batter and cooking time needed will vary based on your iron).
- Serve warm with maple syrup and extra fruit, if desired. Enjoy!
Notes
Freezing for later? Simply allow to cool on a wire cooling rack and then pack into a freezer safe ziploc bag. If you tend to see them sticking when you pull them out of the freezer, you can also add wax paper between each waffle, but I haven't found this necessary if they're properly cooled before freezing.
Tried this recipe?Please leave a review!!
