My recipe for GF vegan Waffles was a success when I set out to create a waffle that would satisfy my picky waffle cravings. They were a hit with you guys, too, as I have received nothing but positive feedback. Whoop, whoop. Keep this waffle train rolling.
The basic recipe was altered to include new flavors and a different combination of flour.
Still, they are gluten-free and vegan. They’re also super healthy. They taste just like a blueberry lemon muffin. You’ll want to write down this recipe and try it at the weekend. I’ll hold on while you grab your pen and paper.
Lemon blueberry (vegan + gluten-free) waffles! These little guys are gems. After making my first batch, I only had one left. I clearly didn’t ration my supply well.
The waffles can be made in less than 30 minutes with minimal equipment. Plus, you can customize them to your liking.
Use real eggs if you’re not vegan.
Swap out blueberries for another berry if you don’t have any. Next, I’m looking forward to blackberries – I am so excited.
Dream. The original version is softer, but the exterior remains slightly crisp. Each bite is filled with warm blueberries and lemon flavors.
I have been eating mine with maple syrup, extra blueberries, almond butter, and sliced bananas in the morning.
They freeze well and are a quick, healthy option that you can grab, toast, and eat on the go. They’re also special enough to serve on a weekend and simply sufficient for weekday breakfasts. What else could you want from a waffle? I don’t think there is much to it. Enjoyyyyyy.
Ingredients
- Unsweetened almond milk 3/4 cup
- White or apple cider vinegar, 1 tsp
- 2 Tbsp flaxseed meal (to make flax eggs)
- Use 5 Tbsp of water to make flax egg
- Use coconut oil or Earth Balance vegan butter instead of 2 tablespoons of vegan butter
- 3/4 tsp vanilla extract
- Juice 1 small lemon (2 Tbsp of juice per lemon)
- One small lemon, zested
- Use one tablespoon of maple syrup or agave nectar (or honey if you’re not vegan).
- 1/4 cup brown rice flour
- Almond meal (ground from raw almonds), 1/4 cup
- 14 cup potato starch (not flour)
- 2 Tbsp tapioca flour
- Sea salt, one pinch
- 1 tsp of baking powder
- Cane sugar (sucanat or sub-granulated sugar).
- Blueberries, fresh or frozen: 1/3 cup
Instructions
- The waffle iron should be heated to the desired temperature. I like mine crispy.
- Mix almond milk with vinegar in a liquid measuring cup or a small mixing bowl. Let it sit for a couple of minutes to activate. In a separate bowl, prepare flax eggs by mixing flaxseed and water. Let rest for 5 minutes.
- Add the flax eggs to the almond milk, vinegar, melted butter, vanilla extract, and lemon zest. Also, add agave or maple syrup. Set aside.
- Add the dry ingredients into a large bowl of mixing and whisk together until well combined. Add wet ingredients and blend until combined. Fold in the blueberries.
- Pour about 1/3 cup batter on the waffle iron once it is hot. After cooking according to the manufacturer’s instructions, remove from the oven and place on a rack in a 200° F (93° C) oven. Please keep them in one layer to stay crispy.
- Serve immediately with desired toppings. For best results, store leftovers in a freezer-safe bag and reheat them in the toaster. The leftovers can be stored in the freezer for up to two months. However, they are best eaten within the first few weeks.
- Toppers suggested: flaxseed or almond butter, bananas, blueberries, and maple syrup.
