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.
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
- 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.
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!!!