Blueberry Waffle Cakes

Nondairy milks such as rice, oat, almond or soy milk work well with baked goods. They’re equivalent to a 2% milk in consistency.

Makes 12 (4-inch) pancakes or waffles


1 cup fresh or frozen blueberries

2 tablespoons spelt flour

2 cups spelt flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup soy or rice milk

1 egg

1 tablespoon agave syrup


1. Toss the blueberries in the 2 tablespoons of spelt flour and set aside

2. Combine remaining ingredients (except syrup) in a blender until smooth

3. Pour 1/4-1/3 cup batter onto heated waffle iron and cook until steam diminishes for about 1-2 minutes

5. Remove to a plate; can top with yogurt, agave syrup and/or blueberries!

*When using fresh blueberries in the batter, increase the cooking time. For the waffle recipe, wait an extra 1-2 minutes after the steam diminishes. You may have to experiment with time depending on the size and temperature of the waffle iron.

Nutrition per pancake/waffle:

Calories: 90

Fat: 1.5 g

Protein: 4 g

Sodium: 12 mg

Carbohydrates: 16 g

Fiber: 3 g

Source: Cormier, Nicole. The Everything Guide to Nutrition: All You Need to Keep You–and Your Family–healthy. Avon, MA: Adams Media, 2011. Print.


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