Oh, Sunday. I should have been up early, perky, ready to go to yoga and get my zen on. Instead I was up almost every hour last night, tossing and turning and when I decided to skip yoga and sleep in the cat freaked out at 8:50am. I would have missed that if I had gone to yoga. So, while trying to be a good secondary cat parent (I’m never the first choice, mostly the last choice) I tried to calm down the cat, make some tea and figure out what the heck to eat.
I had chocolate cake. But this post isn’t about cake, it’s about what I had for second breakfast when I woke up: Lemon Blueberry Waffles.
Since I didn’t start my day off exceptionally well (damn you cake), I felt like some healthy waffles were in order. These waffles are gluten-free with the option to make them regular if needed. I happened to have all the GF ingredients so I kept it to the recipe for the flours. The only thing I did different was to omit the apple cider vinegar and I just curdled my soy milk with the lemon. These were fantastic. Crispy and great, even the husband really enjoyed them. I loved the lemon and the blueberries, and there was no weird gummy texture at all. This recipe is spot on and I plan on keeping it in the rotation.