Pancakes are a weekend staple round ours and I have made pretty much every combination you can imagine (including the less than well received matcha, dark choc chip combo). I recently bought a waffle iron, and waffles have now replaced the pancake as our weekend breakfast favourite. I’ve also recently started experimenting with milk kefir thanks to my army of milk kefir grains, which now makes a regular appearance in my baking and now my waffles. The kefir gives a slightly tang, similar to buttermilk, but with probiotic goodness. And blackberries are another firm favourite in our house, which I love to forage and my youngest eats by the punnet. We’ve enjoyed these waffles several times and I’ll be looking for a seasonal fruit alternative to add once blackberry season (sadly) ends.
Blackberry & Milk Kefir Waffles
Waffles are always treat—and make a great breakfast, lunch or dinner and even work for afters as pudding. These waffles, are made with nutrient-rich spelt flour, but any wholegrain, including oat, will do, but you may need an extra splash or 2 of liquid. I have also used milk kefir here, which gives them a slight buttermilk tang, with the added benefit of gut-friendly bacteria. The blackberries, a later summer/early autumn favourite, are rich in fibre and Vitamin C and are great for boosting brain health. Be sure to the waffles until they are crisp. Enjoy with extra berries, chopped nuts, and of course, maple syrup!
225g Spelt or wholegrain flour
2tsp baking powder
¼tsp salt
3tsp coconut sugar
1/2 tsp cinnamon
300ml milk kefir (cow or goat milk)
2 eggs
1tsp vanilla paste
5tbsp coconut oil, melted + extra for greasing
200g blackberries, lightly mashed + extra for serving
Maple syrup, for serving
Serves 4 (8 or 10 waffles, depending on the size of your waffle iron)
1. Mix the dry ingredients together in a large mixing bowl and make a well in the centre.
2. Measure out the milk kefir, crack in the eggs, add the coconut sugar, vanilla and melted coconut oil and whisk.
3. Pour the wet ingredients into the well and whisk until well combined.
4. Fold in the blackberries into the batter and allow the batter to sit for 10 mins so that the spelt can fully absorb the liquid.
5. While the batter rests, heat your waffle iron.
6. Grease the mould, ensuring that both sides of the iron are well oiled.
7. Once the iron is hot, ladle the batter into the mould until it is about ¾ full and allow it to cook 3-5 minutes, or until crisp. Repeat until all the batter is used.
8. Serve with extra berries, chopped nuts and maple syrup.
Allergy info: dairy
