~ This recipe calls for white whole wheat flour, which is an amazing variety of wheat that bakes and tastes a bit more like all-purpose flour, with a wholesome tinge. I kinda’ dig wheaty tasting waffles, but if you’d rather use all-purpose, then go ahead! You can also use whole wheat pastry flour, if you prefer.

~ I used regular old plump frozen blueberries, but wild blueberries are a great choice because they’re smaller, which means they distribute more evenly into the batter.

~ Slice leftover waffles and freeze them in a plastic freezer bag. Then just toast and serve whenever you need a waffle fix!

1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup quick cooking oats
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)
3 tablespoons pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups frozen blueberries

Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.

Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.

Cook in waffle iron according to manufacturer directions. In my 8 inch waffle iron, I use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle.