Created By: Lunches And Littles
Baked right in, plump ripe blackberries are the perfect complement to these big fluffy waffles. Serve them with Driscoll’s own blackberry lavender syrup for the final word in decadent waffle perfection!
- 1 1/2 Cups flour
- 1/3 Cup rolled oats
- 2 Teaspoons baking powder
- 1/4 Cup brown sugar
- 1/4 Tsp. salt
- 1 Tsp. ground cinnamon
- 2 eggs, at room temperature
- 1 1/3 Cups milk
- 1 Tsp. pure vanilla extract
- 1/4 Cup butter, melted
- 1 Package (6 ounces) Driscoll's Blackberries, chopped
- Nonstick cooking spray, as needed
PLACE 1 1/2 cup flour into a medium mixing bowl.
ADD 1/3 cup oats, 2 teaspoons baking powder, 1/4 cup brown sugar, 1/4 teaspoon salt, and 1 teaspoon cinnamon.
WHISK to combine ingredients.
SET ASIDE dry ingredients.
CRACK 2 eggs into a medium bowl.
ADD 1 1/3 cup milk, 1 teaspoon vanilla extract, and 1/4 cup melted butter.
WHISK again to combine ingredients.
POUR dry ingredients over wet ingredients.
STIR gently just until combined. Do not over mix.
FOLD half of chopped blackberries gently into batter and RESERVE remaining chopped blackberries for garnish.
SPRAY waffle iron lightly with cooking spray.
COOK waffle batter in batches according to waffle iron manufacturer's directions.
REPEAT until all batter has been used.
SERVE bento-box style with remaining chopped blackberries, yogurt, other favorite toppings of choice, and Driscoll’s Blackberry Lavender Syrup.
0 cups per serving
|Total Fat||0 g|
|Saturated Fat||0 g|
|Total Carbohydrates||0 g|
|Dietary Fiber||0 g|