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Whole Wheat Waffles with Blueberry Syrup

Light and fluffy whole wheat waffles made with almond milk and sweetened with maple syrup. Drizzled with a homemade organic, honey sweetened blueberry syrup.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 211kcal
Author: Serene


Homemade Blueberry Syrup

  • 3 cups Frozen Blueberries
  • 1 cup water
  • ¼ cup honey

Whole Wheat Waffles

  • cups white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp maple syrup
  • 1 Large egg
  • 1 ½ cup almond Milk
  • cup coconut oil melted
  • 1 tsp vanilla extract


Homemade Blueberry Syrup

  • Add the frozen blueberries to a medium size pot. Pour in the water and honey. Stir to combine.
  • Heat over low to medium heat until the berries soften and are easily mashed.
  • Using an immersion blender, or transferring the mixture to a blender or food processor, blend the syrup until all the berries are blended and the syrup is smooth.
  • Continue to heat the syrup and bring just to a simmer and remove from heat. Allow to cool and then transfer to a large jar to store in fridge. (syrup can be used warm or cold).

Whole Wheat Waffles

  • In a medium size mixing bowl add the white whole wheat flour, baking powder, and salt.
  • Stir to combine the dry ingredients.
  • Add in the maple syrup, egg, milk, melted coconut oil and vanilla extract.
  • Stir until batter is mixed and no large lumps remain.
  • Pour about 1/3 a cup of waffle batter onto a preheated waffle iron (I know my waffle iron works better if I spray it with non stick cooking spray.)
  • Heat the batter in the waffle iron until done. Mine takes about 4 minutes. They will be done when the waffle has a crispy brown exterior.
  • Drizzle waffles with blueberry syrup, serve and enjoy!


Serving: 1g | Calories: 211kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Sugar: 4g