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!)
- Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the quick cooking oats.
- 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.
- Make a well in the center and add applesauce, milk, maple syrup, flax egg, vinegar and vanilla. Stir, just until combined.
- 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.
- 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.