Ingredients:
- 1 packet instant dry yeast
- 2 cups lukewarm vanilla almond milk
- 1/4 cups butter, melted
- 1 tsp. vanilla extract
- 1 tsp. sea salt
- 2 eggs
- 1⅓ cups flour
- 1 cup whole wheat flour
- 3 tbsp. sugar
- 1 cups fresh blueberries
Directions:
This old-fashioned recipe has a delicate yeasty flavor and springy texture that’s a bit different than baking powder waffles. Preparing batter the night before reduces cook time.
Prep: 15 minutes, Chill: Overnight, Cook: 2 minutes per waffle, Serves: 8
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Sprinkle yeast over the surface of almond milk in a large mixing bowl; let stand until yeast starts to foam.
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Whisk in butter, vanilla, salt and eggs until well mixed, then whisk in flours and sugar. Cover and refrigerate overnight.
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Place blueberries in a small bowl and lightly mash with a fork; add to batter. Coat a waffle iron lightly with nonstick cooking spray. For each waffle, ladle about 1/4 cup of batter into waffle iron. Wait 15 seconds, then lightly close lid. Cook until indicator light turns green or for 2 minutes (do not overcook or blueberries may burn). Serve immediately with butter and Blueberry Syrup, if you like.
Nutritional Information: Nutrition per serving: 251 calories, 7 g protein, 8 g total fat (4 g sat., 0 g trans), 39 g carbohydrate, 3 g fiber, 11 g sugar, 62 mg cholesterol, 347 mg sodium, 9 points
