1 ¼ cup (310 mL) ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
½ cup (125 mL) ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR
1 tbsp.(15 mL) flax seeds
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
2 tbsp.(30 mL) sugar
3 eggs, lightly beaten
1/3 cup (80 mL) butter, melted (plus 2 tbsp for brushing the waffle iron)
1 ½ cups (375 mL) milk
1 cup (250 mL) blueberries
Preheat waffle iron. In a large bowl, whisk the all purpose and whole wheat flours together with the flax seeds, baking powder, salt and sugar.
In a separate bowl, whisk together the lightly beaten eggs, melted butter and milk. Pour over the flour mixture and stir gently with a wooden spoon until just combined. Fold in blueberries.
Brush waffle iron with melted butter, and spoon waffle batter into the centre (about 1/3 cup batter per waffle, or according to the manufacturer’s directions). Bake until golden brown. Serve immediately or keep warm in a 200ºF oven.