Ingredients
1 1/2 C whole grain pastry flour
1 1/2 C rolled Oats
1/2 tsp baking powder
1/2 tsp baking soda
1 2/3 C Almond Milk
2 egg whites
3 tbsp. packed brown sugar
1 tbsp. vegetable oil
2 C blueberries
1 1/2 C sliced Strawberries
1/2 C maple syrup
Preparation
Preheat the oven to 200°F. Coat a baking sheet with cooking spray.
In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
In a medium bowl, combine the milk, egg whites, brown sugar, and oil. Add to the flour mixture and stir just until blended. Fold in 1 cup of the blueberries.
Coat a nonstick waffle iron with cooking spray. Preheat the iron.
Pour 1/2 cup of the batter onto the center of the iron. Cook for 5 minutes, or until steam no longer escapes from under the waffle-iron lid and the waffle is golden. Place the waffles on the prepared baking sheet and place in the oven to keep warm.
Repeat with the remaining batter to make a total of 8 waffles.
Meanwhile, in a small saucepan over medium heat, combine the remaining 1 cup blueberries, the strawberries, and maple syrup. Cook for 5 minutes, or until the berries are softened and the mixture is hot. Serve with the waffles.