Whole Wheat Almond Waffles with Blackberry Vanilla Syrup

1 cup (120 grams) whole wheat flour
1/2 cup (60 grams) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 1/2 cups (350 ml) milk
3 tablespoons (40 grams) butter, melted
1 teaspoon vanilla extract
1/4 cup (30 grams) sliced almonds, crushed into small pieces

Preheat waffle iron.

In a large mixing bowl, whisk together the flours, sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, melted butter, and vanilla extract. Stir in the crushed almonds. Slowly whisk the wet ingredients into the dry until just incorporated. The batter may be lumpy and that is okay.

Cook the waffles in the waffle iron according to the manufacturer's instructions.

Serve warm, topped with a healthy dose of blackberry vanilla syrup and fresh berries.

Blackberry Vanilla Syrup
6 ounces (170 grams) fresh (or frozen) blackberries
3 tablespoons granulated sugar
1 teaspoon vanilla extract

In a medium saucepan, sprinkle the sugar over the blackberries and cook over medium heat. As the berries cook, stir with a spatula, pressing on them to break them up into small pieces. If the berries are not sweet, feel free to add more sugar. Continue heating until the berries have released all juices. Remove from heat and stir in the vanilla extract. Strain through a fine sieve, if desired.

Serve warm over waffles, pancakes, or ice cream.