Whole Wheat Blueberry Waffles with Lemon Glaze

Ingredients

1 Tbs egg replacer, mixed with 1/4 cup water

1 cup vanilla coconut milk

2 Tbs safflower oil

2 tsp agave nectar

1 tsp vanilla extract

1 tsp cinnamon

1 tsp freshly grated nutmeg

1 cup whole wheat pastry flour

1/2 cup all-purpose flour

1 Tbs baking powder

1/2 tsp sea salt

1 cup frozen wild blueberries, thawed

Glaze

2-3 Tbs vanilla coconut milk

1/2 cup powdered sugar

zest of half lemon

2 tsp lemon juice

Makes 6-8 waffles

Directions

1. Whisk egg replacer, milk, vanilla, cinnamon, nutmeg, agave nectar, and oil together

2. Stir in dry ingredients and mix until blended, then lightly fold in 3/4 cup blueberries

3. Meanwhile, have waffle iron preheating and start to prepare glaze

4. For the glaze, pour all ingredients in blender and mix until smooth

5. Brush waffle iron lightly with oil and place 1/2 cup of batter onto iron, evenly smooth out with a spatula

6. Close waffle iron and cook until the waffle has puffed up and turned golden

7. Repeat with remaining batter

8. Top each waffle with 1-2 tsp of glaze and sprinkle with remaining blueberries

I tried to create a waffle recipe that was healthier than most the recipes I found online. Most recipes called for 1 cup of oil and 1 cup of sugar. After tasting my recipe I don't really know why you would ever need to add that because waffles can taste great without all the fat and sugar. The glaze is not the healthiest because of the powdered sugar, but you only need a small amount, so it balances out. We ran out of maple syrup, so this was my alternative.