Whole Wheat Waffles With Blueberry Maple Syrup
In this recipe, juicy blueberries and sweet maple syrup come together to create a delightful topping for your fluffy whole wheat waffles. The warm, fragrant aromas of cinnamon and ginger add a cozy touch to this delicious breakfast treat. Feeling indulgent? Drizzle the blueberry-maple syrup generously over your waffles for a truly satisfying morning meal.
— Constant Cookbook
Ingredients
- 1 cup fresh or frozen blueberries
- 1 cup maple syrup
- 1 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 large egg
- 1 1/2 cups skim milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup canola oil
- 1 cup fresh or frozen blueberries
Instructions
- The Syrup:
- Combine blueberries and maple syrup in a medium saucepan set over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until reduced to a generous 1 cup, about 12 minutes. If making ahead of time, reheat the syrup before serving.
- The Waffles:
- In a large bowl, whisk together flour, baking powder, salt, cinnamon and ginger. In a medium bowl, whisk together egg, milk, maple syrup, vanilla and oil. Pour the wet ingredients over the dry ingredients and stir just until smooth. Stir in blueberries.
- Make waffles according to your waffle maker instructions.
Yield
Makes six to eight 8-inch waffles and 1 cup syrup.
Nutrition
- Calories: 439 kcal
- Carbohydrate Content: 74 g
- Protein Content: 7 g
- Fat Content: 14 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 29 mg
- Sodium Content: 238 mg
- Fiber Content: 5 g
- Sugar Content: 44 g
- Serving Size: 1 serving
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