Special Breakfast: Whole Wheat Waffles with Blueberry Syrup
ByI really love feeding my family nutritious food that is pretty and scrumptious! It’s one of the ways I get to tell my husband and my boys that I love them!
This morning I made the whole wheat waffles that I usually make…but I made a special blueberry syrup..and whipped some cream!! YUM!
Here are my recipes!
Whole Wheat Waffles
1 3/4 cup whole wheat flour
1 t. baking powder
1/2 t. sea salt
2 eggs
1/4 cup coconut oil
1 3/4 cup buttermilk
Whisk all ingredients together…and cook in your waffle iron. I usually double this recipe and freeze the leftovers to be popped into the toaster another day!
I also usually soak my flour in the buttermilk overnight, and then add the remaining ingredients right before I’m ready to cook the waffles, but you don’t have to. (This breaks down the grain and makes it more easily digested!)
Blueberry Syrup
2 cups fresh or frozen blueberries
1/4 cup rapadura or sucanat (dehydrated cane sugar juice)
Stir together in a saucepan over medium heat for about 10 minutes until blueberries become a little mushy and syrupy!
Whipped Cream
1/2 cup heavy whipping cream
drop of vanilla
2 drops of stevia
Whip cream in a bowl until soft peaks form. Add vanilla and stevia and whip just a bit more.
Serve Blueberry syrup and whipped cream over waffles. Delicious!
I’ll be sharing more yummy, healthy breakfast recipes and ideas in the next several days! Be sure to come back for more!
That looks delicious!
Have you tried culturing your own buttermilk? I posted on a few weeks back. It makes a huge difference.
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How many waffles does that recipe make, I have been looking for a new recipe.
Toni
http://thehappyhousewife.com
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This looks WONDERFUL… thanks so much for sharing!
~Kristy @ Homemaker’s Cottage
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We like to do waffle sandwiches. We take the whole wheat waffles and spread peanut butter, thinly sliced apples and a bit of honey. YUMMY!
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Couple questions:
1) Can you use vegetable oil/canola oil in place of the coconut oil?
2) If I were to soak the flour overnight, could I soak it in regular milk soured with vinegar? Would that accomplish the same goal? And would that affect the taste?
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I don’t know if you check comments for this far back, but I have a question. Is there a reason to use coconut oil verses olive or canola? Do you simply do that for taste reasons?
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I’d like to know what kind of waffle maker you use, please.
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I loved this recipe and so did the kids! I’ve never thought of using the coconut oil like butter. (I just used it to make a pie crust too, might let you know how that turns out when I actually cook it.) Used the sprouted dried grain flour and it turned out so beautifully! Thanks!
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I made these for breakfast… right along with the blueberry syrup. Yum! Normally by now I would feel like I want to take a nap, but soaking the flour really made a difference. I’ll be making these again!
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Made these yesterday for Sunday breakfast! DELISH!! Thank you!
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I look forward trying this on the homemade pancakes that I have in my freezer.
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Yum. I will try this next week. Thanks for the info. The first comment was about culturing one’s own buttermilk. That would be neat, but there was no link. Do you do this, or know how to? Thanks.
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Laura Reply:
March 4th, 2010 at 6:05 pm
Sorry about that. I added the link and I’ll put it here for you too! http://heavenlyhomemakers.com/making-cultured-buttermilk-kefir-and-sour-cream
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Laura,
What brand waffle maker do you have? Thanks, Tracy
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Laura Reply:
March 4th, 2010 at 6:00 pm
Ugh, I have no idea. It’s old and it’s icky. :) We got it as a wedding gift 15 1/2 years ago. Okay, I just looked. It’s called Dazey Short Order Chef.
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I’m going to bookmark this blogg on Identica to get more clicks for you.
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I’m getting a waffle maker really soon and I can’t wait to try this.
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I add all of the ingredients, leave it on the counter overnight, they are yummy. Would this accomplish the same thing as soaking only the flour and milk?
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Laura Reply:
July 7th, 2010 at 9:41 am
I think so, since there’s no sweetener of any kind in the mixture.
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I am wondering how you find the home milled grain compared to reg recipes. I just made waffles with my own milled flour and the consistency was totally wrong, they were airy and would not hold together in my waffle iron. Any suggestions?
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Laura Reply:
August 19th, 2010 at 10:48 am
Hmm, I don’t know. I always used home milled grain (using a Nutrimill) and I never have trouble with this recipe.
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