It’s no secret around here. I love breakfast. I like getting up early in the morning to enjoy my breakfast before the morning chaos begins. Pancakes are a weekend staple in our household until I got this waffle maker for Mother’s day. These waffles were made with fresh antioxidant rich blueberries. I love taking advantage of the summer fruit this time of the year.
These waffles have become a regular on our breakfast table. Miss E wanted to add blueberries to the waffles, which added enough sweetness that I didn’t add any sugar to the mixture. I used wholewheat flour and wheat germ for some fiber. I like to top my waffles with seasonal fruit, plain greek yogurt, and drizzle a bit of maple syrup. Like pancakes, you can experiment with different flours like oat, I found these vanilla bean cherry waffles from naturally ella. Breakfast anyone?
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1 1/2 cups of whole wheat flour
- 1/2 cup of wheat germ
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup of unsalted butter, melted
- 1 1/2 cups of warm milk of your choice
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/2 cup of blueberries (fresh or frozen)
- Heat waffle iron.
- In a medium bowl, add flour, wheat germ, baking soda, and salt.
- In a small bowl add melted butter and warm milk. Stir.
- Beat egg, add vanilla. Add to wet ingredients
- Combine wet ingredients to dry ingredients. Don't over mix.
- Fold blueberries into mixture
- Add mixture to heated to waffle iron
- Top with fresh fruit, greek yogurt, and maple syrup
Did you know you can freeze waffles and pop them in the toaster for those busy mornings. No more excuses for skipping breakfasts. I am looking at you Murf.
PS. These waffles would make a great breakfast for Father’s Day.
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