Blueberries are in the top ten list of just about anyone's healthiest foods list, and here is why: In many different studies Blueberries have repeatedly demonstrated an ability to regulate age related problems such as loss of memory, weight gain, high blood pressure and vision problems. The anti oxidants in Blueberries are responsible for prevention of infection and warding off certain kinds of Cancer.
The Glycemic Index of Blueberries? With high glycemic foods having GI values above 70 and medium glycemic foods GI values between 56-69, Blueberries with a GI value of 53 fall in the low GI range of foods 55 and less. This is another reason why Blueberries help stabilize blood sugars and insulin levels.
The Blueberry Waffle recipe that I am providing is the regular recipe, to make the low carb version substitute Carbquick for Bisquick and Splenda for regular sugar. The low carb version has less than 5.5 carbs per serving not counting the sugar free syrup that you will want to use.
Blueberry Waffle Recipe
2 Medium eggs
1 Cup Almond milk (can sub half & half)
2 Cups Bisquick (sub Carbquick for low carb version)
2 Teaspoons vanilla extract
1/4 Cup vegetable oil
3/4 Teaspoon sugar (sub Splenda or other sugar substitute for the low carb version)
1/2 Cup Blueberries
Combine all of the ingredients except the blueberries in a mixing bowl and combine with a hand mixer until smooth ( if too runny add a little Bisquick or Carbquick, if too dry add a little almond milk or Half & half ). Heat up waffle iron & apply Non stick butter spray right before you add batter to the waffle iron. Pour the batter into the center of the iron, then use a wood spoon to spread the batter out. Add Blueberries as desired then cover them with batter before closing the iron. The waffle will be done in around 5 minutes but you can check after 3 minutes. When done, ease the waffles out of the iron and on to a plate, they will be a little fragile due to the Blueberries.
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