Blueberry Waffles With Lemon Icing
makes 10 waffles
I especially like making waffles because they freeze so well. Having a waffle just out of the iron is a wonderful experience, and so is going from bed to a homemade waffle breakfast in less than 10 minutes.
Read more about this recipe at VeganYumYum.
Icing
1 cup powdered sugar
1 teaspoon lemon juice
Zest of 1/2 lemon
2-4 tablespoons soy milk
Waffles
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 container (scant 2/3 cup) blueberry soy yogurt
1 1/3 cup soy milk
5 tablespoons water
1/3 cup oil
1 cup fresh blueberries
Oil spray for the waffle iron
prep: 10 minutes
total: 10 minutes
blender
waffle iron
2 mixing bowls
whisk
1. For the icing: Mix ingredients in a blender until smooth. You can make the icing without a blender if you feel like sifting your powdered sugar to make sure there are no lumps before whisking it together.
2. Preheat your waffle iron.
3. Mix all the dry ingredients together well with a whisk. In another bowl, whisk the wet ingredients together. Combine wet and dry, then gently fold in berries.
4. Spray your waffle iron with a little bit of oil and make a test waffle. In my waffle maker, 1/2 cup of batter is perfect for a single waffle, and they cook for 10 minutes. Follow the instructions or your preferred directions for your waffle maker. This recipe makes 10 waffles if each waffle uses 1/2 cup of batter.
