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Breakfast for Dinner: Blueberry Cornmeal Waffles

Breakfast for Dinner: Blueberry Cornmeal Waffles

We love breakfast for dinner at our house! When I am pressed for ideas to change-up the weekly menu, breakfast seems like a great way to squeeze in a quick, easy and nutritious meal. My sons are pancake fanatics and waffle connoisseurs, so when I found this recipe for Blueberry Cornmeal Waffles, I fell in love.

Not only is the batter bursting with blueberries, but it also uses cornmeal to give the waffles a crispy texture – something often lost in the waffle-making process.

 

Serve these tasty waffles with scrambled eggs and hot cocoa made with milk for a balanced meal.

Here’s a mom hack: cool waffle or pancake leftovers and freeze in a plastic bag with pieces of waxed paper in between for an easy, do-it-yourself kid breakfast that can be reheated in the microwave or toaster.

 

 

Note: Recipe adapted slightly from Halfbaked Harvest  

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Thanks for reading my blog, A Bushel and A Plate.

As a mom who cares about eating good food and knowing the farmer who grew my food, I want to help other families to nourish your families with good, traceable, sustainable food.

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