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Ryan Scott, bestselling cookbook author, two-time Emmy winner and Clover Sonoma spokesperson, shares a delicious kid-friendly breakfast recipe that packs plenty of healthy fruit and is gluten-free. 

He makes these tasty waffles with Organic Blue Moon Blueberry Lavender Milk from Clover Sonoma, a family-owned and operated dairy farm in Northern California. Ryan loves starting the day with their milk because of the fun flavors (also available in Cherry Berry Hibiscus and Turmeric Ginger). 

"The waffles are wonderful eaten hot and fresh," he says, "but they also freeze extraordinarily well. Wrap them individually in plastic wrap, and when it's time to reheat, just pop them in the toaster for a few minutes to crisp and warm them up." 

Pro Tips from Ryan: When adding melted butter to a batter, don't add it with the other wet ingredients. Add it after the cold wet ingredients have been mostly mixed in with the dry ingredients to prevent the fat from solidifying. Also, I skip buying gluten-free flour blends that may contain additives like xanthan gum, which could interfere with gut health. Instead, I use equal parts almond meal and cassava flour for most baked goods for a higher protein, less starchy/gummy alternative. 


For the Waffles:
  • ½ cup mashed ripe banana (1 large or 2 small)
  • 3 eggs, separated
  • 1 ¼ cups Clover Sonoma Organic Blue Moon Blueberry Lavender Milk
  • 1 cup almond meal
  • 1 cup cassava flour
  • 1 ½ teapoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 2/3 cup dried blueberries
  • 2/3 cup frozen blueberries
  • ½ teaspoon lemon juice
  • Oil or non-aerosol cooking spray, for greasing
  • Butter (I like salted organic) or almond butter and fresh or freeze-dried blueberries, to serve
For the Compote:
  • 2 cups frozen blueberries
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • ¼ teaspoon dried lavender


Serves: 4


Preheat a waffle iron to medium heat (325 to 350°F). 
Meanwhile, in a large bowl, mash the ripe banana with a fork until smooth. Whisk in the egg yolks and Blue Moon Milk. Add the almond meal, cassava flour, baking powder and salt and whisk until just moistened. Add the melted butter and mix until fully incorporated, then fold in the dried and frozen blueberries. Set the batter aside.  

In a large bowl, whisk the egg whites and lemon juice on high speed until stiff peaks form. That should take a couple minutes. You'll know you have stiff peaks when the beater or whisk is lifted from the whites and the tip of the whipped egg white that comes off the beater keeps a stiff, straight peak and doesn't curl over. (Do not over whip the whites until dry and chunky.) 

Add the whipped whites to the batter and gently fold in with a rubber spatula, using a scooping motion while rotating the bowl with your other hand and scraping the sides of the bowl on the upsweep of the scoop. Continue folding the batter and egg whites together until you no longer see any white streaks.  

Lightly grease or spray the waffle iron and scoop a slightly heaping cup of waffle batter onto it. Close the lid and cook until golden brown and crisp, 2 ½ to 3 minutes. (Note: Scoop size and cooking time may vary based on your waffle iron. Do a test waffle and see what works best.) Rest the cooked waffles on a wire rack set over a baking sheet to keep them from getting soggy. 

While the waffles cook, make the compote. In a small saucepan, combine the frozen blueberries, maple syrup, lemon juice and lavender and boil over medium heat until the berries have begun to break down and the sauce starts to thicken, 4 to 5 minutes.  

Serve the waffles with butter and warm blueberry compote or, for more protein and an extra-sweet crunch, smear them with almond butter and sprinkle with fresh or freeze-dried blueberries.