2. Buttermilk Blueberry Waffles
If you love the classic buttermilk recipe, then you’re going to find this idea amazing. Instead of adding the blueberries afterward, place them into the batter instead. The result is a delicious and juicy, warm blueberry experience that’s out-of-this-world.
2-Large free-range eggs.
2-cups almond flour.
2 cups full-fat buttermilk.
2-tablespoons brown sugar.
2-teaspoons baking powder.
1-teaspoon baking soda.
½-teaspoon Himalayan pink salt.
½-cup-melted grass-fed butter.
Olive oil spray, for the waffle iron.
Organic maple syrup.
1-cup fresh blueberries.
Preheat oven to 175F. Set rack on the low rung and add a non-stick baking tray. Take a medium mixing bowl and mix flour, sugar, salt, baking soda, and baking powder. In a large mixing bowl whisk together eggs, butter, and buttermilk.
Combine the first bowl into the large bowl and continue whisking until blended evenly. Heat the waffle iron and spray the cooking sides with olive oil spray. Pour in the batter leaving about a ¼-inch border on both sides to compensate for closing the machine. Add the blueberries evenly to the top of the mixture before you close the iron, allow them to sink into the batter a bit before you start cooking.
Close and bake for 3 to 5-minutes until waffles are golden brown. Transfer the cooked waffles to the oven to keep them warm until you’re done cooking the rest of the batter.
Serve with fresh whipped cream and organic maple syrup.