Blueberry Flax Waffles

Happy Sunday everyone :)

Last night's dinner was sooo good. We went to La Sandia in the Stapleton area of Denver, and they were surprisingly really vegetarian friendly. There beans were vegetarian (a lot of mexican restaurants cook their beans with pork), and they had a ton of dishes for us to choose from on the menu. I had the fish tacos and Ben had veggie fajitas. I also ordered a prickly pear-blueberry margarita. For those of you foodies who follow Top Chef, La Sandia is actually Richard Sandoval's restaurant. He was on the current season of Top Chef Masters.

I love their little taco holders.

After dinner we came home and I had the WORST night of sleep. I had an insane allergic attack at one in the morning and could not stop sneezing. I managed to find whatever we had in the medicine cabinet that contained Benadryl and finally fell asleep somewhere between 1 and 2. Then I woke up at 5am and could not breathe out of my nose. Finally that cleared up, and I woke up again at 8am to Choco puking up leaves he ate outside and Ben cleaning it up.

It was definitely a morning that called for a huge coffee and some golden warm blueberry flax waffles. I used the same recipe as the apple cinnamon waffles I made a few weeks ago, but changed a few things. I made them in a belgian style waffle maker, and they turned out so fluffy and buttery. YUM!!

Blueberry Flax Waffles

Ingredients:
1 cup whole wheat flour
3/4 cup oat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/3 cup brown sugar
1/2 cup flaxmeal
1 cup plain Greek yogurt (we use 0% Stoneyfield organic greek yogurt)
1 cup light vanilla soy milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1 cup blueberries

Directions:
1. Preheat waffle iron.

2. In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, sugar, and flax meal. In another bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Slowly pour the liquid ingredients over the dry ingredients. Whisk until just combined. Gently fold in the melted butter and blueberries.

3. Grease the waffle iron with butter or cooking spray. Scoop out 1/4 cup of waffle batter, or the amount recommended by your waffle iron's manufacturer. Pour batter onto the hot iron. Smooth the batter to the edge of the grids with a spatula. Close the lid and bake until browned and crisp.

Enjoy!!

xx,
Pretty Penny