• 4 Tbsp unsalted butter
  • 2 cups almond milk
  • 2 large eggs, separated
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/4 cup sugar
  • 4 tsps baking powder
  • 1/4 tsps salt
  • 2/3 cup fresh blueberries

Preheat a waffle iron.

Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

Add the milk, egg yolks and vanilla to the butter, and whisk until combined.

Sift flour, sugar, baking powder, and salt together in a large bowl.

Add wet ingredients to dry and mix well. Fold in blueberries.

Once waffle iron is ready, generously coat with non-stick spray or butter and pour on about ⅓ cup of batter into each waffle section. Cook according to manufacturer instructions.

Garnish with fresh blueberries, maple syrup and cream, yoghurt or mascarpone and serve immediately.