Description
This breakfast tastes as light as a feather and as cushy as pillows stuffed with fluff and juicy blueberries. They are sweet with a gentle hint of nuttiness and are balanced by a rich, silky texture from using Greek yogurt. They are made with whole wheat flour, making them delicious, filling, heathy and wholesome for a great breakfast.
Ingredients
- 1 cup Whole Wheat Flour, Plus 1 Teaspoon For The Berries
- 1 cup All-purpose Flour
- 3 teaspoons Baking Powder
- ⅓ cups Sugar
- ½ teaspoons Salt
- 1 cup Plus 1 Tablespoon Milk
- ⅓ cups Greek Yogurt
- ⅓ cups Water
- 2 Tablespoons Ground Flaxseed
- 2 teaspoons Vanilla Extract
- 1-½ cup Blueberries
Preparation
In a large bowl, whisk together the flours, baking powder, sugar, and salt. Slowly whisk in the 1 cup of milk, then add one or two more tablespoons depending on how thick you want the batter. Add the yogurt and whisk everything together. Using a measuring cup or a small bowl, combine 1/3 cup water with 2 tablespoons of ground flaxseed. Stir both together with a spoon until they form one consistency. Pour that into the larger batter bowl and stir just until combined. Add in vanilla.
Preheat the waffle maker according to manufacturer’s instructions and coat the griddle with cooking spray.
Wash blueberries in a colander and pat them with a paper towel to dry. Use the remaining 1 teaspoon of flour to lightly coat the blueberries, tossing them a bit until covered. Add blueberries to the batter and give the mixture one final stir.
If your waffle maker comes with a measuring cup, fill it with batter until you reach the desired line, or spoon about 1/3 cup of batter onto the warmed waffle iron surface until the surface is lightly covered (if you cover it too much the batter will leak from the edges and it makes a mess!) Cook the waffle according to the manufacturer’s directions, or until golden and crispy (about 2 minutes). Remove each waffle and place on a separate plate. Repeat this process until all the batter has been used up.
