Ingredients
For the waffle:
- 3 tablespoons (20g) oat flour or gluten-free flour if needed
- 3 tablespoons (24g) cornstarch
- 2 tablespoons sugar
- 1 teaspoon baking powder
- Pinch of sea salt
- 1/4 cup plain, non-fat Greek yogurt
- 1 large egg
- 1 tablespoon almond milk or any milk
- 1 teaspoon avocado oil
- 1/4 teaspoon lemon extract
For the filling:
- 1/3 cup fresh blueberries or thawed frozen blueberries
- 2 tablespoons whipped cream cheese
- 2 teaspoons sugar
Instructions
- In a small bowl, whisk together the flour, cornstarch, sugar, baking powder and salt, and set aside.
- In a medium bowl, whisk together the yogurt, egg, milk, oil and extract. Add in the dry ingredients and whisk until combined.
- Preheat your waffle maker on medium heat, and spray liberally with cooking spray.
- Pour just over 1/2 of the batter into the waffle maker. Sprinkle the blueberries on top followed by 1 teaspoon of sugar. Then, put the cream cheese on top, smoothing it out very gently and leaving a 1/2-inch gap around the edges so the waffle batter seals it in, followed by the remaining sugar.
- Gently pour over the remaining batter and cook for 5 minutes. If using a manual waffle iron, flip after 5 minutes and cook for another 4 to 6 minutes until golden brown on both sides.
- Use tongs to remove the waffle from the iron onto a plate (if it sticks a little, just use a butter knife to loosen the edges) and let it sit for a few minutes before enjoying.