We serve this delicious, wholesome, colorful breakfast with fresh berries and pure maple syrup. I whip the batter up in my Vitamix, but you can forego the blender if necessary– just be sure to thaw/crush the blueberries and use quick oats instead of whole. (Pictured above: my daughter surprised us one morning by cooking these for the family all by herself!)
Makes 6 Regular Waffles or 3 Deep Belgium Waffles
Elements:
Half cup WHITE FLOUR
One cup WHOLE WHEAT FLOUR
One tablespoon BAKING POWDER
Half teaspoon SALT
One tablespoon WHITE SUGAR (optional)
One and half cup SOYMILK (or other liquid substitute)
Two tablespoon OLIVE OIL
One large Egg
One cup FROZEN BLUEBERRIES
Half cup OLD FASHION OATS
GROUND FLAX SEED (optional)
Application:
Preheat your waffle iron.
Place the LAST six ingredients into your blender. (I use a Vitamix.) Blend (on Variable 10 for you Vitamix users) just until the large chunks are gone, about 20 seconds.
Combine the FIRST five ingredients in a medium mixing bowl. Add the blueberry mixture and fold in until well combined.
Cook in a hot waffle iron.
Tips:
Be ready to call your kids over to check out the batter! When you first blend it up, the batter is a vivid violet color. It then turns to a grayish-blue the longer it stands.
