Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine 3 tablespoons of oat flour, 3 tablespoons of cornstarch, 2 tablespoons of sugar, 1 teaspoon of baking powder, and a pinch of sea salt. Whisk until well blended.
- In another bowl, mix 1/4 cup of plain, non-fat Greek yogurt, 1 large egg, 1 tablespoon of almond milk, 1 teaspoon of avocado oil, and 1/4 teaspoon of lemon extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in 1/3 cup of fresh blueberries or thawed frozen blueberries into the batter, ensuring they are evenly distributed.
- Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or a bit of avocado oil to prevent sticking.
- In a small bowl, mix 2 tablespoons of whipped cream cheese with 2 teaspoons of sugar until smooth. Set aside.
- Once the waffle iron is hot, pour half of the waffle batter onto the iron, spreading it evenly. Spoon the cheesecake filling in the center, then cover with the remaining batter. Close the waffle iron and cook until golden brown, usually about 4-5 minutes.
- Carefully remove the waffle from the iron and serve immediately. Top with extra blueberries, a dollop of whipped cream, or a drizzle of maple syrup for an extra special treat!
Notes
- For a healthier option, consider using a natural sweetener like honey or maple syrup instead of sugar.
- This recipe can be made dairy-free by substituting Greek yogurt with a dairy-free alternative.
- Frozen blueberries work well; just ensure they are thawed and drained to prevent excess moisture.