My little one requested waffles for breakfast this morning.  What she meant was frozen waffles, but since we didn’t have any, she had to settle for homemade, from scratch, fresh waffles out of the waffle iron.  She has a tough life. 

I followed this recipe here, but used rice milk in place of soy.  Because rice milk doesn’t have the fat that soy does (and because I find it to be not the best thing to make baked goods with), I increased the oil to 4 TB or 1/4 cup.  These turned out crispy on the outside and fluffy on the inside, just the way waffles are supposed to be.  To some of them, I added some chopped up fresh, organic blueberries.  I make blueberry pancakes all the time, but have never made blueberry waffles and I think I have a new favorite!  They were super yummy.