{almond flour blueberry waffles}

Ahh there’s no better way to start the morning than a deliciously golden Belgian waffle. Crisp and brown on the outside, with a soft, steamy hot center, Belgian waffles are quite possibly my favorite breakfast food ever! Let’s not forget about the cleverly deep pockets, which serve as perfect containers for melted butter and maple syrup! All that carby goodness can really rack up the calories and sabotage your dreams of a fit, healthy body…until now!

After weeks of experiementation, I’ve come up with a whole wheat waffle batter that stays moist and is full of nutritious ingredients (like almond meal and Greek yogurt) that are actually good for your health!

If you have a waffle iron, give this recipe a try and let me know what you think!

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{almond flour blueberry waffles}

Nutritious and delicious, a simple waffle batter that won’t leave you feeling guilty about your breakfast choices.

  • Author:
  • Yield: 4-5
  • Category: Breakfast

Ingredients

  • 1 and 1/4 C whole wheat flour
  • 1/2 C almond meal
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp stevia or 1 Tbsp sugar
  • 3 eggs
  • 1 C milk (I use nonfat, you can also use unsweetened almond milk)
  • 1/2 C nonfat Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 C light olive oil
  • 1 C frozen blueberries (unsweetened)

Instructions

  1. Plug in your Belgian waffle iron and let it pre-heat while you get the batter ready for action.
  2. In a large bowl, combine all of the dry ingredients (flour, almond meal, baking powder, salt, stevia).
  3. Make a well in the middle of the dry ingredients, add the eggs, milk, yogurt, oil, and vanilla into the well and slowly whisk to incorporate the dry and wet ingredients.
  4. Once the batter is homogenous (don’t worry about lumps) add the blueberries and use a large spoon or rubber spatula to mix in the berries with a few strokes.
  5. Cook up the waffles according to your waffle iron directions, serve with some butter and maple syrup, enjoy!

 

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