I’m having a completely clueless moment of what to talk about today. All that is on my mind is the NFL Draft because my hubs talked about it for days and watched it allll night last night..now I love football Sundays, I look forward to them every Fall, mostly because all the food is AWESOME, but watching for hours to see what team selected whom, is not exactly my cup of tea. It is SO boring.
Instead of going on and on about the darn draft, how about we talk about breakfast? Waffles to be exact, because honestly, it is one of my favorites. I have been on a big waffle kick lately, and I can’t stop making them. I’m obsessed. I have more to share, but don’t worry, I’ll spread them out. 😉
I make them every week, then freeze them and give them to my son for breakfast everyday. (Don’t worry, he only gets half of one, they’re whole wheat, I use sugar-free syrup, and he eats lots of fruit with it. So don’t fret, I’m not feeding my son a pile of sugar every morning.)
Anyhoo, someone mentioned the other day that they love blueberry-lemon pancakes. It sounded incredible, because lets face it, its one of the greatest combos..in my book anyways. So refreshing. But I thought, why not do it with waffles..they’re the best..oh and lets step it up a notch and make a heavenly blueberry syrup to top it all off.
They were fantastic. If you don’t like that taste of whole wheat flour, then sub out half (or all) with all purpose, we personally like the whole wheat though. These Blueberry-Lemon Waffles are delicious, and honestly, you don’t have to feel all that guilty about eating them!
Tangy lemon and sweet blueberries come together to create a light and refreshing waffle! Top with homemade Blueberry Maple Syrup to take them over the top!
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground flax seed (optional)
- 1/4 teaspoon salt
- 1 Tablespoon honey
- 1/4 teaspoon almond extract
- 2 eggs, separated
- 1/4 cup canola oil
- 1 1/3 cups unsweetened vanilla almond milk
- Zest of 1 lemon
- 2 Tablespoons lemon juice
- 1/2 cup frozen blueberries
- Cooking Spray
- 1 cup frozen blueberries
- 1/4 cup pure maple syrup
- 2 Tablespoons lemon juice
- 1 Tablespoon sugar
Directions
- In a small pot, over medium-low heat combine the blueberries, maple syrup, lemon juice, and sugar. Stir and bring to a simmer.
- Reduce heat to low, allowing the juices to extract and the syrup to thicken, about 8-10 minutes.
- In a large bowl, whisk together the flour, baking powder, flax seed, and salt. Set aside.
- In a medium sized bowl, combine the honey, almond extract, egg YOLKS, oil, milk, lemon zest, and lemon juice. Whisk until well mixed.
- Add the wet ingredients into the dry, and mix until just combined.
- In a small bowl whisk the egg whites until stiff peeks form. (An electric whisk is particularly helpful here. It is a lot quicker and easier!)
- Fold the egg whites and blueberries into the waffle batter until just combined.
- Heat up your waffle iron, spray with cooking spray, and cook according to manufacturers instructions.
- Top with syrup and enjoy!
Waffle Base Adapted From: Tracey’s Culinary Adventures originally from King Arthur Flour