In a bowl, mix the flours, sugar, bicarbonate of soda, cinnamon and salt together, making sure that there are no lumps of sugar. In a separate bowl, whisk the milk and egg yolks together with the melted butter. Pour this mixture into the dry ingredients and mix well.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the flour mixture, folding the ingredients together until there is no egg white visible.
Preheat the waffle iron on a medium heat; add a ladleful of batter to the waffle iron. Cook until golden-brown.
Transfer to a wire rack to cool, so the waffles do not get soggy.
To serve, place a waffle on a serving plate, top with natural yoghurt, a generous serving of blueberries, a sprinkling of seeds and a generous drizzle of honey.
If you want to serve the waffles hot, simply put back in the waffle iron for 30 seconds and serve.
Follow the manufacturer’s instructions; you may need to lightly oil the waffle iron before using.
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