Blueberry Waffles

Who doesn’t love waffles for breakfast, or anytime for that matter? These are delicious, filling, so full of good stuff and easy to make. You don’t need a fancy waffle iron, either. I use Roger’s waffle iron that must be over 18 years old.

This recipe was adapted from Post Punk Kitchen.

Makes 4 cups or 8 waffles

Prep time: 10 minutes

Cook time: 4 minutes each waffle


  • 1 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 cup quick cooking oats
  • 1/3 cup unsweetened applesauce
  • 1-1/2 cups unsweetened almond milk (or your favorite non-dairy milk)
  • 1-1/2 Tbls. ground flax seed and 5 Tbls. water
  • 3 tablespoons pure maple syrup
  • 1 tablespoon apple cider or distilled white vinegar
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups frozen blueberries (preferably organic because they’re so much tastier!)


  1. Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the quick cooking oats.
  2. Make flax ‘egg’ by combining the ground flax and water thoroughly and set aside for 5 minutes until it turns into a semi-thick paste.
  3. Make a well in the center and add applesauce, milk, maple syrup, flax egg, vinegar and vanilla. Stir, just until combined.
  4. Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. The blueberries will ‘stain’ the batter, but they cook up beautifully.
  5. Cook in waffle iron according to your waffle iron directions. In my 8 inch waffle iron, I found that a heaping 1/2 cup of batter is plenty and a cooking time of 4 minutes each waffle seems to be the sweet spot. Remember to spray or brush the iron with oil in between each waffle.