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).

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!