Classic Blueberry Waffles
It’s waffle time, baby.
Waffles. I’ll be completely honest here… I’m a homemade waffle snob. Luckily, I’ve been on a waffle craze since the beginning of summer and it’s become quite a family tradition to wake up early and make homemade waffles on Sunday mornings. Don’t believe me? Fine, here’s the proof.
Four Sundays. Four waffles. Chocolate, plain, blueberry and vanilla.
My dad and I wake up early and sit on our outdoor porch discussing politics and drinking coffee while we wait for the rest of the family to wake up. We start to grow impatient and hungry and go inside for a coffee refill. We turn up the morning jams and sit and wait for the music to vibrate throughout the entire house. We begin to hear movement from upstairs. And then the rest of the crew makes their way downstairs, a little grumpy, but demanding waffles nonetheless.
This is how I love to begin my Sunday mornings, where I sit cross-legged in my chair with a cup of coffee in hand, enjoying my much-delighted breakfast in the form of a big ol’ round delicious homemade waffle. Oh, what’s that? I’m so glad to hear you like waffles, too.
This special breakfast tastes as light as a feather and as cushy as pillows stuffed with fluff and juicy blueberries. Obviously, these waffles are pretty darn good considering I’ve had four weeks to perfect them. Just ask my papa, who claimed they were the best waffles he’s ever had… Little did he know they were virtually vegan. Mwahaha.
Flavor-wise, they’re sweet with a gentle hint of nuttiness from using flaxseed in place of eggs and a little bit of whole wheat flour. But the special secret? They are completely balanced by a silky, rich texture thanks to the few spoonfuls of greek yogurt. This addition makes the batter moist and gives it a fluffy taste without the need to add butter or oil.
I love that they’re not only delicious and utterly filling, but heathy and wholesome and less than 350 calories a serving. Round off each plate with a dollop of pure maple syrup and some fresh fruit and you’re looking at the definition of a perfect breakfast with just a few pinches of sugar to boot. A win by all accounts.
Well, go on… Take a bite. Linger on the chew. Take a sip of coffee to wash it down before beginning again. Repeat. Then lick the plate clean of syrup.
Classic Blueberry Waffles
(yields 4-6 waffles)
1 cup, plus 1 teaspoon whole wheat flour
1 cup all-purpose flour
3 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 cup, plus 1-2 tablespoons non-dairy milk (or regular)
1/3 cup plain Greek yogurt
2 tablespoons ground flaxseed
1/3 cup water
2 teaspoons vanilla
1 1/2 cups fresh blueberries
In a large bowl, whisk the flours, baking powder, sugar, and salt together.
Slowly whisk in the 1 cup milk, then one or two more tablespoons depending on how thick you want the batter. Add the yogurt and whisk together. Using a measuring cup or a small bowl, combine 1/3 cup water with 2 tablespoons of ground flaxseed.
Stir both together with a spoon until they form one consistency. Pour that into the larger batter bowl and stir just until combined. Add in vanilla.
Preheat the waffle maker until ready to use and coat with cooking spray. Wash blueberries in a colander and pat with a paper towel to dry. Use the remaining 1 tsp of flour to lightly coat the blueberries, tossing them a bit until covered. Add blueberries to the batter and give the mixture one final stir.
If your waffle maker comes with a measuring cup, fill it with batter until you reach the desired line, or spoon about 1/3 cup of batter onto the warmed surface until the surface is lightly covered (if you cover it too much the batter will leak from the edges and it makes a mess!)
Cook the waffle according to the directions available, or until golden and crispy (about 2 minutes). Repeat this step until all the batter has been used up. Remove each waffle and place on a separate plate.
Nutritional information: 345 calories, 1.5g fat, 60g carbs, 13.75g protein