Recipe: Whole Wheat Blueberry Waffles

Here is another great way to get fruit into your breakfast….waffles!  After my Mom gifted me a waffle maker last month, I am having a hard time comprehending why I never owned one of these!  Waffles are fun, and with this recipe you can’t tell they are whole wheat.  The kids devoured them for breakfast.  They are also a great thing to put in kids lunches.  If you are up for it, make a double or triple batch and freeze some for later.

Whole Wheat Blueberry Waffles

Whole Wheat Blueberry Waffles

I followed this recipe from Taste of Home except for adding additional fruit and using whole wheat flour and non-dairy milk.  I also didn’t really whisk the egg whites to a stiff peak, and they turned out fine!  If I have more time when I make these again, I may try a sauce.  Here it is:

Whole Wheat Blueberry Waffles

Ingredients:

  • 2 Cups white whole wheat flour
  • 2 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 2/3 Cup non-dairy milk (something thicker like almond or soy)
  • 3 eggs
  • 1/4 Cup melted butter (dairy or non-dairy, but I used Earth Balance)
  • 1 1/2 Cup frozen blueberries

Melt butter in large bowl.  Separate egg whites into a separate small bowl and add yolks to butter. Whisk in remaining ingredients except blueberries until smooth.  Whisk egg whites for a few minutes and then fold into batter.  Fold in frozen blueberries.  Cook in heated waffle iron.  Makes about 6-8 large waffles.

Whole Wheat Blueberry Waffles topped with fresh strawberries

Whole Wheat Blueberry Waffles topped with fresh strawberries

I added on lots of fresh strawberries and maple syrup.  I didn’t taste the waffles, but all four kids gave them a thumbs up!  YUM!!!

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