Ingredients:

  • 1.5 cups (190g) whole-grain white wheat flour
  • 0.5 cup (45g) oat flour
  • 1 tbsp (12g) baking powder
  • 2 tbsp (25g) coconut sugar
  • 0.5 tsp (3g) sea salt
  • 1.25 cups (300ml) unsweetened almond milk
  • 2 large eggs
  • 3 tbsp (42g) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 12 oz (340g) lean turkey sausage links
  • 6 large eggs
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) sliced strawberries
  • 0.5 cup (60g) raw walnut halves
  • 0.25 cup (60ml) pure grade-A maple syrup
  • 0.5 cup (120g) Greek yogurt, plain

Instructions:

  1. Whisk the whole-grain and oat flours, baking powder, sugar, and salt in a large bowl.
  2. In a separate vessel, beat the eggs before stirring in the almond milk, melted oil, and vanilla.
  3. Fold the wet ingredients into the dry just until combined, leaving small lumps to ensure light waffles.
  4. Preheat the waffle iron. Pour approximately 0.5 cup (120ml) of batter per waffle and cook until steam stops escaping and the exterior is mahogany-colored.
  5. Immediately transfer each waffle to a wire cooling rack for 60 seconds to let the crust set.
  6. Place the Greek yogurt and maple syrup in small bowls and anchor them to a serving board.
  7. Arrange the waffles in a cascading pile in the center of the board.
  8. Fill remaining gaps with browned turkey sausage, soft-boiled eggs, and clusters of fresh berries.
  9. Scatter the walnut halves across the top for textural contrast.