Low Sodium Blueberry Cornbread Waffles
- 1 1/4 cup All purpose flour
- 3/4 cup Cornmeal
- 1/4 cup White Sugar
- 1 1/2 tsp Salt-Free Baking Powder
- 1 1/2 cup Low fat milk
- 1/4 cup Lemon juice
- 2 Large eggs
- 2 tbsp Unsalted butter (melted)
- 1 tsp Vanilla
- 1 cup Blueberries, fresh
Preheat the waffle iron while you are mixing up the waffles.
In a medium bowl, mix together the dry ingredients.
In another larger bowl, whisk together the milk, lemon juice, eggs, butter, and vanilla.
Add the dry ingredients to the wet ingredient and stir just until combined.
Gently fold in the blueberries, being sure not to overmix.
Pour batter into the waffle iron* and bake the waffles, one at a time until gold brown. Serve with berry syrup.
Serving: 1g | Calories: 361kcal | Carbohydrates: 60g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 66mg | Potassium: 279mg | Fiber: 4g | Sugar: 18g | Vitamin A: 390IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 3mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 8mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 6µg | Calcium: 117mg | Copper: 1mg | Folate: 81µg | Iron: 3mg | Manganese: 1mg | Magnesium: 45mg | Phosphorus: 195mg | Selenium: 20µg | Zinc: 2mg