When I made my blueberry pancakes last weekend, I found my waffle maker sitting on top of my griddle so it made me want to use it. I’ve probably only used it a handful of times since we got it for our wedding, and I usually use it to make oil free hash browns. Since the pancake batter worked out so well last weekend, I tried to make something similar for waffles. I didn’t have spray oil so I couldn’t use it if I wanted to, so they’re oil free but but sure your waffle iron is nonstick. I probably cooked them longer than I should have because I was waiting for them to not stick to the iron to show me they were done, but they were extra crunchy. The outside was crispy but they were still tasty covered with fruit and maple syrup. They’re like pancakes with blueberry holders!
Made one big 4 square waffle, serves 2
1 cup unbleached all purpose flour
2 tbsp brown sugar
1 tsp baking powder
1/2 baking soda
3/4-1 cup unsweetened almond milk
1 tsp apple cider vinegar
1/2 tsp vanilla
Dash of salt
Dash of cinnamon and pumpkin spice
Toppings- syrup, berries, fruit, chocolate chips, pecans
1. Preheat the waffle iron
2. Mix ingredients in a medium bowl with a whisk until combined. Don’t overmix.
3. Add to a waffle iron and wait about 5-8 minutes until cooked through.
4. Add toppings and enjoy!