Happy 2014 everyone. It’s been a bit quiet round these parts recently and for that I can only appologise. One of my resolutions is to try and update my trusty blog more and not be so neglectful. It’s quite difficult to get excited about baking at home when you spend all day covered in frosting, but I’m turning over a new leaf. Reignite that passion and lets get in that kitchen!
Now, I’m not one of these girls who start new year with the mission of losing two stone and hitting the gym with a vengeance. I’m the exact opposite, my gym membership remains unused and the scales are shoved to the back of my cupboard. I’m a baker for Pete’s sake, you should never trust a slender baker. Instead of green juices and flax seed I’ve been waking up to these amazing blueberry and cinnamon waffles. If I’m totally honest, these waffles aren’t all that terrible for you. They contain no sugar, butter or oil and are bursting with fresh blueberries. I guess they’re almost a health food. Plus, you get to walk around with that smug ‘I’ve had waffles for breakfast’ swagger all morning; come at me world, I’ve had waffles.Print
- 250ml water
- 125ml sour cream
- 125ml fat free Greek yogurt
- 1/2 teaspoon cider vinegar
- 250g plain flour
- 2 teaspoons baking powder
- 2tsp ground cinnamon
- 1tsp vanilla extract
- 1/2 teaspoon salt
- 2 eggs, beaten
- 150g blueberries, reserve some for decoration
- Preheat your waffle iron (I use this one and couldn’t recommend it enough).
- In a large jug mix together the wet ingredients and set aside. In a large mixing bowl combine the flour, baking powder, cinnamon and salt. Add the wet ingredients to the dry and whisk together till you get a smooth batter.
- Cook on a greased waffle iron according to manufacturers recommendation, around 6 minutes for mine.
- Serve warm, pile with blueberries and drizzle with maple syrup. Feel ready to tackle the day ahead with appropriate gusto.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Waffles