With Valentine’s Day coming up, here’s a beautiful way to say “I love you” first thing in the morning. I used blueberries and raspberries but whatever you have in the fridge or whatever is available at the market will do just fine. I usually use the basic boxed pancake/waffle mix but this was so fast to pour together that it really convinced me to make the mix from scratch more often. With a subtle almond flavor, these fluffy and light pancakes were delicious and so was the sweet berry sauce on top. Here’s my berry sauce for breakfast:

+Driscoll’s  Mixed Berry Sauce ©EverydayCookingAdventures 2014

Whole Wheat Almond Waffles with Mixed Berry Sauce

Recipe from: Driscoll’s Berries

Servings: 2
Prep Time: 15 minutes
Cook Time: 4 to 5 minutes

Ingredients:
Sauce:

• 1 3/4 cups Driscoll’s Berries (Blackberries, Blueberries and/or Raspberries)
• 1/4 cup orange juice
• 1/2 Tbsp. sugar
• 3/4 tsp. cornstarch

Waffles:

• 3/4 cup whole wheat flour
• 1/4 cup almond flour
• 1/2 Tbsp. sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup low-fat (1%) milk
• 2 Tbsp. canola oil
• 1 large egg
• 1/2 tsp. almond extract

Directions:
1. Combine 1 1/4 cup of the berries, orange juice, sugar and cornstarch in a small saucepan. Bring to a boil over medium-high heat; boil 1 minute, stirring constantly. Remove from heat and stir in remaining 1/2 cup berries. Keep warm until ready to serve.

2. Preheat a lightly greased waffle iron until hot. Mix whole wheat flour, almond flour, sugar, baking powder and salt in a medium bowl until combined. Whisk together milk, oil, eggs and almond extract. Whisk flour mixture into egg mixture just until combined.

3. Cook waffles according to waffle maker’s instructions or about 5 minutes. Serve with warm mixed-berry sauce.