Prep 15 mins
Cook 15 mins
From the Limited Breast Care Edition Betty Crocker: "Walnuts are a terrific source of protein, monounsaturated fat, and B vitamins. Blueberries are loaded with anthocyanins - very potent antioxidants."
- 2 cups blueberries (frozen or fresh)
- 1⁄4 cup white grape juice
- 1 tablespoon honey
- 1 cup flour
- 1 cup whole wheat flour
- 1⁄4 cup ground walnuts, toasted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 egg whites
- 2 1⁄4 cups buttermilk
- 2 teaspoons canola oil
- To make blueberry sauce, combine 1 cup of the blueberries, white grape juice, and honey in a medium saucepan. Heat until just bubbly around edges. Cool slightly.
- Transfer to to a blender and blend until smooth. Transfer to a serving bowl, and add remaining blueberries. Makes about 1 2/3 cups sauce.
- Waffles: in a medium bowl combine both flours, walnuts, baking powder, and baking soda.
- In a separate large bowl, beat the egg whites with an electric mixer until very foamy. Stir in buttermilk and oil. Gradually add flour mixture, beating by hand until smooth.
- Bake waffles according to manufacturer's instructions. Serve warm waffles with blueberry sauce.
Here's a great breakfast treat, & easy to make, too! I like the way the sauce is made, leaving some of the berries whole! Be sure to toast the walnuts, 'cause their flavor comes through very nicely in these waffles! Thanks for sharing! [Tagged, made & reviewed in Please Review My Recipe]