Almond Waffles with Blueberry Honey Syrup
I had almond flour left, so I decided to make something with it. Since my waffle iron isn’t going back to WV with me ( :'( moving is already going to suck as it is), waffles it was! I adapted the recipe from here, not because I have anything against oranges (I really wanted to try that out, actually), but because they decided to repave the road outside my house and neglected to tell us, so we were basically fenced in for the day. Thanks for the heads up, city. D:
Anyway, these waffles are actually pretty effing healthy. :D They’re a little bit on the dry side, so the syrup was almost a must (although eating them with a glass of milk would probably work too). I will likely try this with orange honey syrup someday. :O The recipe said this would make 6-8 waffles, but we ended up with only 3. :/ I took a picture of each one and the last one turned out the best, so here we are!
Almond Pancakes with Blueberry Honey Syrup
-1 cup of almond flour (or other nut flour)
-1/4 tsp salt
-1/4 tsp baking soda
-1 tsp vanilla extract
-2 tbsp blueberry honey
-1/4 tsp cinnamon (optional)
1) Warm up your waffle iron.
2) Place the dry ingredients in a mixing bowl and blend with a whisk.
3) Add the wet ingredients to the dry ingredients and whisk until well blended.
4) Add 1/4 cup of the batter (for us, it was 5 tbsp, which is basically 1/4 cup + 1 tbsp), maybe less or more depending on your waffle iron, and close the lid.
5) When the waffle is ready, take it out, place it on a plate and add your favorite topping!
6) Seal left-over waffles and store in the refrigerator for a few days, or seal and freeze for a month or so.
Blueberry Honey Syrup
(Pictured on the waffle!)
-blueberry honey, to taste
-a couple handfuls of blueberries
-1/8 teaspoon of vanilla extract
1) Microwave blueberries in a bowl and smash em’ with a fork.
2) Add honey and vanilla extract, then blend all ingredients together with a fork or whisk.