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We’ve been making these whole wheat blueberry waffles about twice a week for the past few months. We’re a little obsessed with our new waffle maker 
This recipe is everything you want in a waffle; crisp on the outside and soft on the inside. It’s modified from the waffle recipe we found on allrecipes.com. We made the waffles healthy by substituting with whole wheat flour, sea salt, olive oil, honey and of course we added some blueberries. With all these “healthifications” (you’ll know by now I make up words when it seems appropriate), you’ll feel great about serving them to your family.
These waffles are really really good! We love them with real maple syrup and raspberry sauce and pile on all kinds of fresh fruit. Remember this recipe when you’re deciding what to make for breakfast on Father’s Day!
Ingredients for Whole Wheat Waffles:
2 large eggs
2 cups whole wheat flour
4 tsp baking powder
1/4 tsp fine sea salt or table salt
1 3/4 cups milk (any kind, we use 1%)
1/2 cup olive oil (we use extra light olive oil), canola oil also works well
1/2 tsp pure vanilla extract
1 Tbsp honey
1 cup fresh blueberries (or 1 cup frozen with 1 tsp whole wheat flour)
What you’ll need:
A Waffle maker
How to Make Whole Wheat Honey Waffles:
1. Preheat your waffle maker to medium heat. In a large bowl beat 2 eggs on high speed until frothy and bubbly (1 min)
2. Place your sifter over your beaten eggs and sift in your 2 cups flour, 4 tsp baking powder and 1/4 tsp salt. Add the bran that’s left behind in your sifter; this is the oober healthy part of these waffles.
3. Pour in 1 3/4 cups milk, 1/2 cup olive oil, 1/2 tsp vanilla and 1 Tbsp honey. Whisk the mixture together until smooth.
4. In a small bowl, Mix together 1 cup blueberries with 1 tsp whole wheat flour. The flour coating will keep the blueberries from getting juicy. Use a spatula to fold in the frozen blueberries. Try not to over-mix or you’ll start getting blue streaks in your batter.
5. Spray the preheated waffle iron to prevent sticking then pour your batter into your preheated waffle almost to the edges (you’ll know if you poured too much if you get batter that leaks out of the sides (put a paper towel underneath just in case). Serve waffles right away or let them rest on a wire rack. Don’t stack them while they are warm or they will become squishy and no one likes squishy waffles.
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See that strange hole on the edge of the waffle? That’s how you know they are homemade. What do you love on your waffles?
Whole Wheat and Blueberry Waffles
Prevent your screen from going dark
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In a large bowl beat 2 eggs on high speed until frothy and bubbly (30 sec)
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Place your sifter over your beaten eggs and sift in your 2 cups flour, 4 tsp baking powder and 1/4 tsp salt. Add the bran that’s left behind in your sifter.
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Pour in 1 3/4 cups milk, 1/2 cup olive oil, 1/2 tsp vanilla and 1 Tbsp honey. Whisk the mixture together until smooth.
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In a small bowl, Mix together 1 cup blueberries with 1 tsp whole wheat flour. Use a spatula to fold in the frozen blueberries.
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Spray the hot waffle iron grates with cooking spray to prevent sticking then pour your batter into your preheated waffle almost to the edges. Serve waffles right away or let them rest on a wire rack. Don’t stack them while they are warm or they will become squishy.
