There is something special about waffles. Waffles look like significant planning and effort took place. Like someone has been thinking about and prepping all week. Shopping for special ingredients. The whole shebang – as Zoe would say.
But not really. Okay, maybe I do think about Sunday morning waffles all week. I mean Blueberry waffles! But, really, they don’t require all the much effort. As long as you have a waffle maker, they are about as much hassle as pancakes.
This particular batch is relatively high in protein, whole grains and low in fat. I try to use a good clean fat here. Coconut oil is good, just melt it first. Another option is a light flavoured olive oil.
I like to make my batter ahead of time. Either the night before or when I first get up. Either way, letting the batter sit for a bit seems to result in fluffy and crunchy waffles. And of course making the batter ahead of time means there is less mess in the kitchen after breakfast to clean up.
Preferably waffles come right out of the maker onto the plates of the sleepy-eyed and bed-headed. They will be fluffy and crispy this way. If you need to keep them warm for a bit before serving, heat the oven to 200 and lay them on a cookie sheet while you make the rest and get everyone ready to sit down. A single layer is the important part. I’ve tried stacking them on a pie plate, and although they stay warm, the bottom waffles get soggy and flat. And because I’m the last to sit down, those are the ones I’m left with. Use the cookie sheet.
I used frozen blueberries for this batch. Frozen blueberries will turn the batter blue if they thaw in the batter. So I add the blueberries as I make the waffles. I sprinkle the blueberries to the batter after I have poured some onto the waffle maker. Then close the lid.
Serve with a few more blueberries (fresh or frozen – thawed of course) on top and with maple syrup.
- 2 cup whole wheat flour
- 1 cup minute oats
- 1 teaspoon salt
- 4 teaspoon baking powder
- 3 eggs
- 1/4 cup coconut oil, melted (or other light tasting oil)
- 2-3 cup almond milk
- 1 tsp vanilla
- 1 banana, mashed
- 1 cup frozen blueberries.
- In a medium bowl mix flour, oats, salt and baking powder together.
- In a large bowl, whisk together eggs, oil, and 1 cup of milk. Whisk in mashed banana and vanilla.
- Add the dry ingredients to the wet mixture. Add additional milk until desire consistency is reached. I usually use a total of 2 cups.
- Grease a waffle iron. Add prepared mix to iron. I use 1/2 cup at a time of waffle mix. How much will depend on size of your waffle iron. Before closing waffle iron, sprinkle some blueberries on top of batter. Close lid and cook as directed by your waffle iron instructions.
- Serve with additional blueberries and maple syrup or as desired.