Whole Wheat Waffles with Blueberry (Vegan Option)

I was hoping to be able to fit a run in this morning, but the sight of snow and wet flurries really deterred me. Instead of running I made these waffles.

Yields 12 waffles

2 cups of whole wheat flour
2 tbsp sugar
2 tbsp ground flax seed (optional)
1 tbsp baking powder
1 tsp salt
1 3/4 cup almond milk (or other non-dairy milk)
1/3 cup vegetable oil
2 eggs or two flax egss
1 cup frozen blueberries

Combine flour, sugar, baking powder, ground flax seed and salt.  Whisk together the almond milk, oil and eggs.  Gradually add the milk mixture to the dry ingredients.  Stir until blended.  Add the blueberries and stir until blended.  Pour mixture in to waffles maker and follow manufacturer's instructions.

If using flax eggs do not use the 2 tbsp of ground flax with the dry ingredients.  To make the flax eggs add 2 tbsp of ground flax seed with 6 tbsp of warm water, stir and let sit for about 10 minutes until it gels.

Extra waffles can be kept in the fridge for 2 days.  To reheat place in a toaster oven.  You may also freeze the waffles and reheat from frozen in a toaster oven.