I have one daughter who prefers pancakes and the other prefers waffles.
This recipe for homemade whole grain blueberry waffles with blueberry syrup never fails to please them both.
The blueberry syrup is so easy to make but it is purely optional. If you don’t have enough blueberries for both the waffles and the syrup, these waffles are excellent topped with plain maple syrup.
Of course, if you topped your stack with the blueberry syrup and some homemade whipped cream, it would make for the most decadent breakfast ever. Not to mention, it would look quite patriotic for the 4th of July.
- 1 cup unbleached organic all purpose flour
- 2/3 cup whole wheat flour
- 2/3 cup oat flour (Use your blender to pulverize regular oats if needed)
- 1/3 cup cornmeal
- 4 teaspoons baking powder
- 2 tablespoons unrefined sugar
- 2 cups buttermilk
- 2 eggs
- 1/2 cup melted coconut oil, cooled slightly
- 1 pint fresh blueberries
- 3/4 cup maple syrup
- 2 tablespoons cornstarch or arrowroot
- 1 cup water
- 1 cup blueberries
- 1 tablespoon butter
- In a large bowl, stir together flours, sugar and baking powder. Make a well in the center.
- In a small bowl, whisk together buttermilk, eggs and coconut oil.
- Pour the wet ingredients into the center of the dry ingredients and stir just until all ingredients are moist. Some lumps are ok.
- Pour 1/2 cup batter onto preheated waffle iron. Sprinkle blueberries over waffle before cooking.
- In a small saucepan over medium high heat, combine syrup, cornstarch, and water. Cook, stirring occasionally, 5 minutes or until thickened.
- Stir in blueberries and reduce heat to simmer. Simmer 10 minutes or until blueberries have started to burst.
- Add butter and stir until melted.
- Serve over waffles.
Where do you stand – pancakes or waffles?