Blueberry Oat Waffles Recipe
- 2/3 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 Eggland's Best Egg
- 1/4 cup canola oil
- 1/2 teaspoon lemon juice
- 1/4 cup ground pecans
- 1/2 cup fresh or frozen blueberries
- In a bowl, combine the flour, oats, brown sugar, baking powder and salt. Combine the milk, egg, oil and lemon juice; stir into dry ingredients and mix well. Fold in pecans and blueberries. Let stand for 5 minutes.
- Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 2 waffles (about 6-3/4 inches).
Originally published as Blueberry Oat Waffles in Country Woman September/October 2003, p36
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Reviewed Jan. 29, 2013
Leave out the nuts, it works better.