Preheat your waffle iron according to the manufacturer’s instructions and lightly spray it with cooking spray to prevent sticking. 2. Prepare the waffle batter:
In a medium bowl, whisk together the whole wheat flour, baking powder, salt, and sugar.
In a separate bowl, beat the egg and add the almond milk, vanilla extract, and melted coconut oil (or olive oil). Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring gently until well blended. Be careful not to overmix; the batter may be slightly lumpy.
Gently fold in the blueberries.
3. Bake the waffles:
Pour the batter into the preheated waffle iron and place it in the center with a ladle. The amount of batter depends on the size of your waffle iron.
Close the waffle iron and bake for 3 to 5 minutes, or until the waffles are golden brown and crispy. Check the waffle iron’s indicator light or by gently lifting the lid.
4. Serve:
Carefully remove the waffles from the pan and arrange them on a serving platter. If desired, serve them with a drizzle of maple syrup (watch out for extra points) or a dollop of 0% fat whipped cream for a delicious touch.
5. Optional Toppings:
Fresh fruit (extra blueberries, sliced strawberries, or raspberries)
A dusting of powdered sugar (optional)
Sugar-free syrup or a drizzle of honey
Storage:
Leftover waffles can be stored for 2 to 3 days in the refrigerator in an airtight container or for 1 month in the freezer. To reheat, simply toast them in a toaster or heat them in the microwave. Nutritional Information (per serving – based on 4 servings):
Calories: 180-220
Protein: 6g
Fat: 7g
Carbohydrates: 25g
Fiber: 5g
WW Points: 4-5 points per serving (depending on milk choice and ingredients)
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