Whole Wheat Blueberry Waffles

Spring has finally sprung here! We’ve taken full advantage of the beautiful weather and had some long walks down the paved trails across the road. Anya got a brand new pink bike for her birthday with a little doll seat and matching doll helmet. It’s adorable as heck! She is a wild child on that bike, though. “Mom, I can ride SUPER fast.”

Wylder is also loving the walks. He’s become a really difficult child to contain lately. If the door opens, he is trying to escape. If the gate gets left open, he races towards the stairs. He climbs the couch. He stands on his ride on cars. But once we get him into the stroller, he is perfectly content! More often than not, he falls asleep…his poor face mashed against the tray. 

Walking is the biggest thing I’ve missed these past few months of ridiculous cold and snow. I didn’t realize how much we all missed them until the kids kept saying how much fun walking was. The other thing they missed was waffle Sundays! We were so busy and Sundays was the only day I got to sleep in. By the time I got up, at least a couple of kids had eaten so I just didn’t make waffles. In the middle of last week, Adam asked if we could have waffles again and since I was up before the kids, we made them!

Whole Wheat Blueberry Waffles

Ingredients

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1 large egg

1 1/2 cups skim milk

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/3 cup vegetable oil

1 cup frozen blueberries

Directions

In a large bowl, whisk together flour, baking powder, salt, cinnamon, and ground ginger. In another bowl, whisk egg, skim milk, maple syrup, vanilla extract, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in blueberries.

Cook according to your waffle maker instructions, until golden brown.

Recipe from Cookin Canuck.