This is a great waffle recipe that uses coconut palm sugar and olive oil for a healthier spin on waffles. I purée the blueberries so they are kid friendly. They are a great item to keep in the freezer. To reheat just remove from the freezer and put them in your toaster frozen.

Ingredients:

• 2 cups all purpose flour
• 1/2 cup coconut palm sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 eggs
• 3/4 cup buttermilk
• 1/4 cup olive oil
• 1 teaspoon vanilla
• 1-1 1/2 cups fresh blueberries

Instructions:

Yields 6-7 waffles

1. Combine dry ingredients in a bowl.
2. In a separate bowl combine wet ingredients.
3. Add the wet ingredients to the dry ingredients and whisk.
4. Spoon waffle mix on to a preheated waffle iron.
5. Serve warm with maple syrup or freeze for later.

Tips:

• If you do not have buttermilk add a splash of lemon juice or white vinegar to regular milk.
• Cut waffles into segments and freeze for a easy breakfast.
• You can use white sugar if you do not have coconut palm sugar.
• You can use canola oil instead of olive oil.
• Use whole blueberries for a classic blueberry waffle feel.