• 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


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

  1. Sprinkle yeast over the surface of almond milk in a large mixing bowl; let stand until yeast starts to foam.

  2. Whisk in butter, vanilla, salt and eggs until well mixed, then whisk in flours and sugar. Cover and refrigerate overnight.

  3. 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