Whole Wheat Buttermilk Blueberry Waffles Recipes

Steps:

• Preheat a waffle maker according to manufacturer's directions.
• Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
• Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
• Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

Steps:

• In a mixing bowl, mix flours, baking powder, baking soda, salt and sugar.
• Add in the eggs, buttermilk, melted butter and vanilla.
• Gently fold in blueberries.
• Spray waffle iron with Pam.
• Pour approximately 1 cup of batter onto a preheated waffle iron.
• Cook until steaming stops and waffles are nicely browned and crisp.

Steps:

• Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.).
• For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter). Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.