Cook Time
5-10 minRating
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Loading...| 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 |
Whole wheat blueberry waffles are tasty and nutritious. Serve with yogurt and/or maple syrup. Make extra and freeze for an easy weekday breakfast.
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
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