{recipe} Whole Wheat Vanilla Blueberry Waffles

I love coming up with ways to jazz up some of our simple, yet favorite recipes. I love blueberries so much, so anything with blueberries is a good thing in my book.   You get such a variety in the frozen food section, but so much junk is added to them, and well to be honest they don't taste that good.  You can make big batches of these waffles and freeze them and pull out a few as you need them - recreating the the concept, and it is much healthier for you.  Use frozen blueberries in the winter, to save money, and preserve the flavor.

 WHOLE WHEAT VANILLA BLUEBERRY WAFFLES:
* serves 4 

2 large egg, whisked
1 cup buttermilk (see tip)
4 tbsp unsalted butter, melted
1 tbsp honey  (I like using raw honey)
1 tsp vanilla extract
1 1/2 cup whole wheat flour (I use King Arthur white whole wheat flour)
1/4 tsp baking soda (Bob's Red Mill is my favorite brand)
2 tsp baking powder (make sure is it aluminium free)
1/8 tsp Celtic sea salt
3/4 cup blueberries (fresh or frozen)
pure maple syrup for serving

TIP: If you don't have buttermilk on hand , you can make it: measure 1 cup of whole milk and take out 3 tsp of the whole milk, add in 3 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the waffle iron (this is the one I own and love.)

Using a large mixing bowl, whisk together the eggs, buttermilk (see tip), melted butter, honey, and vanilla extract.  Add the whole wheat flour, baking powder, baking soda and celtic sea salt.  Stir until just combined.  Very gently fold in the blueberries.  Let the batter sit at room temperature for 5 minutes.

Once the waffle iron is hot, dab it with a little coconut oil or unsalted butter.  Using a ladle, add some batter to the waffle iron, and follow the manufactures instructions on cooking times and amount of batter.  (Mine calls for a 1/4 cup on each square, and it beeps when it is done cooking.)

Keep the waffles warm until you finish cooking all of them.

Serve with pure maple syrup, and or fresh fruit.

Keep the waffles in an airtight container on the counter for 1-2 days.

Freezer friendly: These whole wheat vanilla blueberry waffles, freezes beautifully. Cool cooked whole wheat vanilla blueberry waffles completely on a wire cooling rack.  Separate the whole wheat vanilla blueberry waffles with parchment paper (I like to use unbleached parchment paper.)   Place the whole wheat vanilla blueberry waffles into labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.