Ingredients

1 ¼ cup (310 mL) ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
½ cup (125 mL) ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR
1 tbsp.(15 mL) flax seeds
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
2 tbsp.(30 mL) sugar
3 eggs, lightly beaten
1/3 cup (80 mL) butter, melted (plus 2 tbsp for brushing the waffle iron)
1 ½ cups (375 mL) milk
1 cup (250 mL) blueberries
Whole wheat blueberry waffles are tasty and nutritious. Serve with yogurt and/or maple syrup. Make extra and freeze for an easy weekday breakfast.

Instructions

1.Preheat waffle iron. In a large bowl, whisk the all purpose and whole wheat flours together with the flax seeds, baking powder, salt and sugar.
2.In a separate bowl, whisk together the lightly beaten eggs, melted butter and milk. Pour over the flour mixture and stir gently with a wooden spoon until just combined. Fold in blueberries.
3.Brush waffle iron with melted butter, and spoon waffle batter into the centre (about 1/3 cup batter per waffle, or according to the manufacturer’s directions). Bake until golden brown. Serve immediately or keep warm in a 200ºF oven.

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