You have to make your own waffles if you are gluten-free. If you are watching your sugar or sodium intake, these can also be modified. The great thing about this recipe is how adaptable it is. The original recipe is from my Oster waffle iron pamphlet. Leftover waffles go in the freezer; you can pop them into the toaster for a quick breakfast. If you make up a batch of savory waffles, those can stand in for bread to make quick sandwiches or open-face melts.

The renovation: I substituted soy milk or skim for regular milk, a GF flour mix for the flour, and agave syrup for the small amount of sugar in the original. They trick to using blueberries is to drop them into the batter as you are cooking them, otherwise they bleed and turn the waffles an unappetizing color.