Light and crispy whole grain waffles; blueberries and vanilla sweeten naturally.
Author:by Serena Ball, RD
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).