Low Sodium Blueberry Cornbread Waffles
Store bought waffles are always packed with preservatives, especially sodium. If you've every tried converting your favorite pancake or waffle recipe to a low sodium version, you've probably struggled to get nice fluffy results. I cant tell you how any dense waffles I've made. These low sodium blueberry cornbread waffles are anything but dense, easy to make, and delicious!
Quick Nutrition
Sodium68.6 mg
Potassium 178 mg
Protein 10.4 g
Cals 352 kcal
Carbs 59 g
Recipe Information
Ingredients
- 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
Instructions
- 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.
