Search

  • main dish
  • breakfast
  • dessert
  • salad/sides
  • snack/appetizer
  • vegan
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Meet Debbie
    • Work with Me
    • Privacy Policy
  • Recipes
    • Main Dishes
    • Breakfast
    • Desserts
    • Beverages
    • salad/sides
    • snack/appetizer
    • gluten-free
    • vegan
  • nutrition
  • Healthy Meal Plans

breakfast vegan

Vegan Whole Wheat Blueberry Waffles

Jump to Recipe·Print Recipe

Vegan Whole Wheat Blueberry Waffles 2Although my usual go-to breakfast on a workday morning is a green smoothie and a slice of whole grain toast with peanut butter, I do like the idea of switching things up. Starting your day with a healthy breakfast is a great way to get in at least one of your daily servings of fruit, whole grains, and protein. Some research studies have correlated eating breakfast with lower body weight (1)and even lower risk of heart disease in the Health Professionals Follow-Up study. (2) 

These waffles are a great addition to your breakfast routine. To increase the health benefits, I used whole wheat flour and added some Kretschmer wheat germ. What is wheat germ? Wheat germ is the nutrient packed part of wheat that helps it germinate and form into a plant. Unfortunately, it is often removed when wheat is processed into white flour which means all those nutrients are lost too. The great thing about wheat germ is that it can easily be added to a variety of baked goods as well as smoothies, oats, cereal, yogurt, and more.  Just 2 tablespoons of wheat germ provides 4 grams of protein, 20% of your RDA for both vitamin E and folic acid, and at least 10% of your daily needs for vitamin A, zinc, and phosphorus. 

Vegan Whole Wheat Blueberry WafflesThese waffles are perfect for breakfast on the weekends. However, they can also be a great option for busy days during the week and when the new school year starts. They freeze well so you can easily make a double batch on the weekend and freeze the leftovers. Plus, they are much healthier than most frozen waffles from the grocery store! When you are ready to eat, just pop it into the toaster to reheat it.  As I rush to get ready for work in the morning, I will eat these like toast with almond or peanut butter. (I highly suggest it!)  

Print
Vegan Whole Wheat Blueberry Waffles

Vegan Whole Wheat Blueberry Waffles

  • Author: Deborah Davis
  • Prep Time: 7 mins
  • Cook Time: 15 mins
  • Total Time: 22 mins
  • Yield: 6-7 Waffles 1x
  • Category: Breakfast
  • Cuisine: Vegan
Print
Pin

Description

Make a double batch of these vegan whole wheat blueberry waffles on the weekend for a quick breakfast you can enjoy any weekday. Thanks to the addition of wheat germ and fresh blueberries, these are loaded with good for you nutrients.


Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/4 granulated white sugar
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1/8th teaspoon sea salt
  • 1/4 cup Kretschmer wheat germ
  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup canola oil (or other neutral oil)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Turn on waffle iron to heat up while you prepare the batter.
  2. In a large mixing bowl add all of the ingredients listed in the order above except for the blueberries. Stir well with a wooden spoon until no longer clumpy.
  3. Add blueberries to the bowl and stir to mix evenly throughout the batter.
  4. Add 1/2 cup of the batter to waffle iron and cook until crispy on outside and browned. Repeat until all the batter is used up. The recipe should make about 6-7 waffles. Eat with a drizzle of maple syrup and additional blueberries.

Did you make this recipe?

Tag @dietitiandebbie on Instagram and hashtag it #dietitiandebbie

Thanks to Kretschmer wheat germ for sponsoring this post! All opinions, post images, and the recipe are my own. Thanks for letting great brands like Kreschmer support Dietitian Debbie Dishes! 


2 Comments

Sign up for my newsletter!

FREE healthy 7-day vegetarian meal plan when you sign up!

« Raspberry Nectarine Popsicles
Salad in a Jar 3 Ways: A Prettier Way to Eat Your Vegetables »

Comments

  1. Shanna says

    August 17, 2016 at 10:45 pm

    These pictures are amazing. Wow. I can’t stop drooling. What would happen if I left the wheat germ out? I’ve never used it before, so I don’t have it. And I really don’t think it’s something I’ll use.

    Reply
    • Dietitian Debbie says

      August 19, 2016 at 12:45 am

      Thanks Shanna! Yes, you can also make these without the wheat germ. I would just decrease the almond milk to about 1 1/4 cups so that the batter isn’t too runny. Hope you like them! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

Search

Subscribe to my newsletter!

FREE healthy 7-day vegetarian meal plan when you sign up!

  • main dish
  • breakfast
  • dessert
  • salad/sides
  • snack/appetizer
  • vegan

Quick and Easy Dinner Ideas

Healthy Meal Plans

Search

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in · PRIVACY POLICY