Cinnamon Waffle Cereal
Pancake cereal has been a big social media trend, but we love waffle cereal more because it stays crispier in milk. We tried making this in both a Belgian waffle maker and a standard one; the deep crevices of the Belgian waffle maker did not get the batter crisp enough, so we don’t recommend using one. As you cook the batter, be sure to drop small amounts (only ½ teaspoon each) onto the waffle iron, and space them apart so that they don’t spread and touch--you want each dollop of batter to crisp up all around.
Whole wheat pastry flour
Plain unsweetened almond milk
2½ cup(s), divided
1 large egg(s)
- Preheat a nonstick waffle iron to medium-high heat. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. In another medium bowl, whisk together ½ cup milk, syrup, oil, vanilla, and egg. Add milk mixture to flour mixture and stir just until combined (batter will be thick).
- Drop batter by ½-teaspoonfuls, spaced at least ½ inch apart, onto hot waffle iron. Cook until browned and crisp, about 4 minutes. Remove waffle pieces from waffle iron and place in a bowl. Repeat in batches with remaining batter.
- Divide waffle pieces and blueberries evenly among 4 bowls; top evenly with remaining 2 cups milk.
- Serving size: about 1 cup waffle pieces, ⅓ cup blueberries, and ½ cup milk