Light and crispy whole grain waffles; blueberries and vanilla sweeten naturally ~ by Serena Ball, MS, RD
Disclosure: Wild Blueberry Association of North America compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are not eligible to win prizes associated with the contest. My thoughts and opinions are my own.
Crispy, piping-hot Wild Blueberry Oatmeal Waffles on a snowy winter morning sounds pretty idealic. But that’s what we had! Thanks to the luxury of having Wild Blueberries in the freezer.
“Wild blueberries” sound rather luxurious and exotic. They taste that way too – at least more exotic than regular blueberries. The “Wild” variety packs more flavor punch: More tart, more sweet, more blueberry-ey.
I learned from the of The Wild Blueberry Association of North America (WBANA) that they also contain more antioxidants; specifically Wild Blueberries are rich in anthocyanin. Anthocyanin is a flavonoid found in the deep blue pigments of Wild Blueberries, giving them their color and their antioxidant power with anti-inflammatory properties.
Thanks to the recipe challenge issued by the WBANA to the members of The Recipe ReDux, I tried to think of a recipe that would highlight the …ahem…special size of wild blueberries. (My youngest boy is always reminding me “small is mighty!”) Regular sized blueberries can make for messy waffles; they sorta squish all over when you close the waffle iron. But I discovered these mighty small wild blueberries worked perfectly in waffles. I added dried oats (pureed quickly in the food processor) for a heartier waffle with the delicious malty flavor of oats.
I also used the last of the beautiful blue hen eggs my neighbor gave me for a late Christmas present…best present ever! They’re shown below to highlight the small size of wild blueberries.Print
Wild Blueberry Oatmeal Waffles
Light and crispy whole grain waffles; blueberries and vanilla sweeten naturally.
- Yield: 4 large or 6 smaller waffles 1x
- 1 cup white whole wheat flour or all-purpose flour
- ¾ cup oatmeal, processed about 30 seconds in food processor to produce flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 egg whites
- 2 egg yolks
- 1 ½ cup milk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup frozen Wild Blueberries
- In a medium bowl, stir together flours, baking powder, sugar and salt; set aside.
- In a clean medium bowl, beat egg whites until stiff but not dry. Set aside.
- In a large bowl, beat egg yolks until thick and lemon colored. Continue beating adding milk, oil and vanilla. Add dry ingredients and beat until smooth. Gently, fold in beaten egg whites until partially incorporated; then fold in blueberries. Pour about 1/2 cup batter on preheated waffle iron (check your manufacturer’s instructions.) Close iron and cook until light goes out (about 3-4 minutes).
What are you baking during these snowy days?