I can’t remember the last time I had waffles and couldn’t wait to make my own at home.
Last week, we ended up getting snowed in, and decided that it would be the perfect time to practice our waffle making skills!
In just a few minutes we had perfect waffles to sit down and eat while we watched the snow fall outside.
I used applesauce in this recipe instead of oil, and also made it dairy free by using earth balance in place of butter.
I also used unsweetened vanilla almond milk.
I loved the contrast of hot waffle with slightly frozen blueberry, it’s the perfect bite!
My husband thought I was weird and microwaved his so that they were like normal blueberries.
Either way you like them, they’re a must have for this recipe!
Eating these waffles felt like I was indulging in a high calorie breakfast, but they’re so healthy.
Try making these for a family breakfast, everyone will love them!
- 2 eggs
- 1¾ cups unsweetened vanilla almond milk
- ¼ cup applesauce
- 2.5 tablespoons honey
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon vanilla extract
- 1½ cups whole wheat flour
- 2 teaspoons baking powder
- ⅛ teaspoon sea salt
- maple syrup
- earth balance buttery spread
- Whisk eggs, almond milk, applesauce, honey, cinnamon, vanilla extract, and baking soda in a bowl until well combined
- In a separate bowl, whisk salt, flour, and baking powder
- Add dry mixture to wet, and whisk until large clumps disappear (do not over mix)
- Preheat waffle iron
- Butter waffle iron using earth balance
- Pour batter into the center of waffle iron, and cook according to directions for your specific waffle iron. (mine took around 4 minutes for each waffle)