Instructions

• Preheat your waffle maker according to the manufacturer's instructions.
• In a large bowl, crack and beat the 2 large eggs until frothy and bubbly, about 30 seconds (by hand with a whisk or with an electric mixer).
• Place a sifter over the bowl with the beaten eggs and sift in 2 cups whole wheat flour, 4 tsp baking powder, and 1/4 tsp salt. (If you don't have a sifter, whisk those dry ingredients together first, then add them to the eggs.)
• Pour in 1 3/4 cups milk, 1/2 cup olive oil, 1/2 tsp pure vanilla extract, and 1 Tbsp honey. Whisk until the batter is smooth and most lumps are gone.
• In a small bowl: if using frozen blueberries, toss 1 cup frozen blueberries with 1 tsp whole wheat flour to coat; if using fresh blueberries, use 1 cup fresh blueberries with no extra flour. Gently fold the blueberries into the batter with a spatula.
• Spray the preheated waffle iron grates lightly with cooking spray. Pour batter into the waffle maker, filling each section almost to the edges without overflowing.
• Close the waffle maker and cook according to the manufacturer's instructions until the waffles are golden and crisp. Remove waffles and place them on a wire rack to cool slightly; do not stack them while warm or they will become squishy.
• Repeat spraying and cooking with the remaining batter, then serve the waffles immediately.