Yields:  about 6-7 waffles      Prep Time:  15 minutes       Total Time:  30 minutes

Whole wheat flour, antioxidant rich blueberries and chia seeds make this a healthy, nutrient loaded breakfast for any day!

Ingredients

1 cup frozen blueberries (smaller berries work best)

1 1/2 cups whole wheat flour

1/2 cup ground chia seeds (coffee grinder works well for grinding)

1 tablespoon cane sugar

1/4 cup avocado oil (or preferred oil)

2 eggs

1 1/2 cups whole milk

4 teaspoons baking powder

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1/2 tablespoon butter (for greasing waffle maker)

Directions

1. If using frozen blueberries, pour into a cup and set aside.  Fresh blueberries can work, it’s just the smaller the better because the bigger blueberries tend to make the waffle cook a little less evenly. 

2. Combine milk, oil, beaten eggs, sugar, and vanilla.  Mix well and set aside.

3. In a separate bowl, mix flour, ground chia seeds, baking powder and salt.

4. Slowly incorporate the dry ingredient mixture into the wet.  Mix well and gently fold in blueberries.

5. Heat waffle iron, and using a pastry brush, lightly coat with melted butter.

6. Pour about 1/2 cup (depending on size of iron) of batter into hot waffle iron, so about 3/4 of the iron is covered in batter, and then close the top.*

7. Let cook for at least a minute, check for light brown color, and continue to cook for remaining 1-2 minutes. 

8. Remove from iron, and repeat steps 5 - 7.  Top with syrup, homemade whipped cream, powdered sugar, fresh blueberries or whatever you like!  Waffles freeze well.

*Depending on the directions of your waffle iron, the steps may differ from the specific iron I have.  When in doubt, follow the directions of your particular iron.

Ever since we acquired a waffle maker from my mom, I have been inspired to create waffles of all kinds.  For those that know me, I could never just make plain waffles with white flour and call it a day.  Seriously, waffles are so easy to make and when you make at home, you get to control the ingredients. 

My oldest loves fruit in her baked goods.  She also loves fruit in her pancakes and waffles.  My middle, however, is not a fan of the “surprise” bursts of fruit with every bite.  (If you were wondering, my youngest doesn’t care, as long as she gets some!) 

So, I have found that small blueberries really work well.  First, my middle child isn’t offended with large pieces of fruit.  Second, the waffles tend to cook more evenly.  Sometimes, when texture is really an obstacle, I have thrown the blueberries with the milk (from the recipe) in to a blender beforehand.  It’s another step, but works for our family when we have a flare in texture issues.

And that moves right into the chia seeds.  I do grind mine.  We have a hand-held coffee grinder which is perfect for grinding seeds such as chia, flax, pumpkin and more!  It creates a fine texture, similar to flour, and great for easy mixing.

Chia seeds were added because they are loaded with beneficial nutrients.  For one, these little seeds are a powerhouse of omega-3 fats that have been linked to reduced inflammation, healthy brain development and supporting a strong immune system.  Additionally, chia seeds are high in fiber and calcium.  Together with blueberries, these, waffles are a great way to start the day!

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