Put the flour, Hermesetas Granulated Sweetener and baking soda in to a large bowl and mix.
In a smaller bowl, whisk the egg and add the milk, vanilla and melted butter and mix well.
Pour the wet mixture in to the flour mixture and gently stir to form a batter. Gently fold in half of the blueberries
Oil your waffle iron and pour half the mixture in to it and close the lid. Cook according to your waffle iron instructions. Ours took around 3-4 minutes to cook. Repeat with the rest of the batter mixture. Serve with yoghurt or cream and extra blueberries on top.
The amount of waffles this mixture makes and cooking times will vary depending on the waffle iron you are using. Always consult your user manual for cooking instructions.
We topped our waffles with reduced fat squirty cream, however you could swap it for Greek yoghurt for a low fat alternative.
Not a fan of blueberries? You could use cherries or raspberries instead.
These waffles freeze really well, so wrap them up and pop them in the freezer. Defrost overnight and re-heat in the microwave for a quick and easy breakfast.