Whole Wheat Blueberry Belgian Waffles

Whole Wheat Blueberry Belgian Waffles

Ingredients:

• 1 cup all purpose flour

• 1 cup whole wheat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 2 to 3 tbsp sugar

• 1 tsp grated orange zest, optional

• 3/4 cup fresh or frozen blueberry + more for serving

• 2 cups whole milk/buttermilk/almond milk

• 4 tbsp unsalted butter, melted

• 3 eggs

• oil or butter for brush waffle iron

• Toppings for serving: honey, maple syrup, butter, homemade whipped cream

1. In a large bowl, combine flour, baking powder, baking soda, salt, sugar and orange zest.

2. In a large container with a spout, like a large measuring cup, beat eggs milk and melted butter.

3. Add the milk mixture to the flour mixture a little at a time and mix/whisk to incorporate. There should be no lumps.

4. Gently stir in the blueberry. Let rest for 5 to 10 minutes.

5. Heat a Belgian Waffle iron, brush with oil or melted butter.

6. Ladle 3/4 cup batter (or according to your Waffle Maker's instructions) onto waffle iron and cook until golden or to your desired doneness.

7. Heat oven to 200°F. Place cooked waffle to keep warm in the oven as you finish cooking.

8. Serve with additional blueberries and your choice of toppings.

Yields: 6 waffles

Notes&Tips:

• Belgian Waffles is one of my favorite weekend breakfast item to make AND eat. They are thick and filling and you can have many combinations to please anyone's palate. Each quarter of a waffle can be designed to a different topping or combination of toppings.

• Whole Wheat Waffles are more filling and has more fiber that waffles made with just all purpose flour. If you choose to use just whole wheat instead of mix like I did, be sure to add some more milk to your batter.

• For these waffles, I used Silk Unsweetened Almond Milk as that is currently dictated by my forced diet. However, in the past, I have used both buttermilk and whole milk in this batter. Feel free to use what works for you.