Lemon Blueberry Waffles {Vegan + Gluten Free}

Gluten Free Vegan Blueberry Lemon Waffles

When I set off to create a gluten free waffle that satisfied my my pickiest of waffle cravings, I succeeded with my recipe for GF vegan waffles. You guys loved them too as I’ve gotten nothing but positive feedback! Whoop whoop. Let’s keep this waffle train rollin’.

Raw Sugar + LemonGluten Free Waffle Recipe

From that basic concept I altered the recipe to explore new flavors and a slightly different flour combination.

They still remain totally vegan and gluten free and supah healthy. And they taste like a lemon blueberry muffin. Yeah, you’re gonna want to jot this recipe down and try it this weekend. I’ll wait while you get your pen and pad….

Gluten Free WafflesLemon Blueberry Waffle Batter

Lemon blueberry (vegan + gluten free) waffles! These little guys are a gem. I made my first batch last week and am already down to one waffle. Clearly I didn’t do a good job of rationing my supply.

Lemon Blueberry Gluten Free WafflesLemon Blueberry Gluten Free Waffles!

These waffles are SO easy to prepare, coming together in about 30 minutes and requiring a minimal amount of equipment. Plus, they’re extremely customizable.

If you aren’t gluten-free, just use all purpose, wheat or another variety of flour you have on hand.
If you aren’t vegan, use real eggs.
If you lack blueberries, swap in another berry instead. I have my eyes on blackberries next – so stoked.

GF Vegan Lemon Blueberry Waffle Recipe

What do they taste like?

A dream. Softer than the original version, but still slightly crispy on the outside. They’re loaded with lemon flavor and each bite is dotted with warm blueberries.

Blueberry Lemon WafflesLemon Blueberry GF Waffles!

I’ve been enjoying mine in the morning with extra blueberries, a little almond butter, sliced banana and maple syrup.

Because they freeze well, they’re the perfect quick healthy breakfast option to grab, toast, eat and go. I also love that they’re special enough for a lazy weekend meal and simple enough for rushed weekday mornings. What more could you ask for from a waffle? Not much, I think. Enjoyyyyyy.

Blueberry Lemon Waffles | Gluten Free Vegan | Minimalist Baker

4.9 from 9 reviews
Lemon Blueberry Waffles {Vegan + Gluten Free}
 
Prep time
Cook time
Total time
 
Simple vegan, gluten free waffles bursting with lemon + blueberry flavor. Minimal equipment and just 30 minutes required. Hello quick, healthy breakfast.
Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 5 waffles
Ingredients
  • 3/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
  • 2 Tbsp melted vegan butter (like Earth Balance) or sub coconut oil
  • 3/4 tsp vanilla extract
  • juice of 1 small lemon (~2 Tbsp)
  • zest of 1 small lemon
  • 1 Tbsp agave nectar or maple syrup (or honey if not vegan)
  • 3/4 cup brown rice flour
  • 1/4 cup almond meal (ground from raw almonds)
  • 1/4 cup potato starch (not flour)
  • 2 Tbsp tapioca flour
  • 2 flax eggs (2.5 Tbsp flaxseed meal + 5 Tbsp water)
  • pinch sea salt
  • 1 tsp baking powder
  • 1 Tbsp cane sugar (sucanat), or sub granulated sugar
  • 2/3 cup blueberries (fresh or frozen)
Instructions
  1. Preheat waffle iron to desired level of heat - I prefer mine crispy.
  2. Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
  3. Add dry ingredients to a large mixing bowl and whisk until well combined.
  4. Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
  5. Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
  6. Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.
  7. Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.
Nutrition Information
Serving size: 1 waffle Calories: 279 Fat: 9 g Carbohydrates: 44 g Sugar: 8 g Fiber: 4 g Protein: 4 g

nutrition information is a rough estimate for 1 waffle

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Comments

  1. says

    I can’t wait to try these! I love that they are just a tiny bit healthier than your other waffles…and since the others are marvelous I am sure these will be too.

  2. suz says

    can you recommend a particular waffle iron, please? never used one and would love to give your waffles a try. thank you, suz

  3. Courtney L says

    Made these this morning, as written, but accidentally forgot the eggs. We also left out the blueberries. These were amazing!!! Seriously!! Nice and dense, like those fancy waffles! Three kids and two adults gobbled these up!

    • Dana says

      Yes! They can be subbed in. Just eyeball it and maybe add 3/4 of the total amount of flour first. Then, if it looks too runny, add a bit more. Just play with it, it’s a pretty forgiving recipe :D Hope that helps!

  4. Anna says

    This recipe looks amazing! I am planning to make for a gluten free coworker… is it possible to substitue the varieties of flour (rice flour, tapioca flour, potato starch, almond meal) for just one? I don’t have any of them on hand and will probably only bake gluten free this one time.

    • Dana says

      Well, gluten free flours can be kind of tricky and finicky, which is why they work best together to create the most ideal texture. But, if you’re going to try just one, I’d say brown rice flour or GF oat flour. To make GF oat flour at home, just buy a bag of certified Gluten Free oats and grind until flour in a coffee grinder. Hope that helps! Almond meal (ground into flour from raw almonds) would also be a great thing to cut the oat flour with. Experiment a little and see how it goes. Hope that helps!

  5. says

    Shh, I didn’t tell my Dad these were GF and vegan and he ate two! Also, I didn’t add sugar to the batter and they still turned out great!

    • Janet Hoffman says

      You could add honey instead of sugar and it gives it a golden color as well as the honey-sweetness flavor. So yummy!

  6. Tracy says

    These were amazing!!! Really didn’t feel gluten free! Subbed applesauce for flax eggs, and coconut milk for almond, and didnt use almond meal(allergies) …
    So yummy! Thank you for sharing this recipe!

  7. Andrea says

    Wow! These were simply amazing! I did not go the vegan route, but rather used eggs and butter. Also, I didn’t have all the different flours so I used 3/4C whole wheat flour and 1/4C oat flour. This is most certainly my new favorite waffle recipe!

  8. Pamela says

    While your recipe tastes AMAZING (even the raw batter!!!), my waffles are not coming out quite like yours. I’m pretty sure it’s because I have a deep belgian waffle maker. I think it will help me quite a bit to use the same equipment you are using. Would you share which brand / model of waffle maker you happen to use?

  9. Elizabeth says

    Made these today for Christmas breakfast with my hubby’s gift – a brand new waffle iron. They were delish! Crispy in outwide and soft in. I recommend adding a pinch of both cinnamon and cardamom to the batter. Thanks for a great recipe – my first time to your site off a google search for vegan gf waffles!

  10. Caitlin McGarry says

    DELICIOUS! I got my first waffle maker last weekend. I had been experimenting with protein waffles, mostly. This was the first recipe I tried following all the instructions and ingredients, and it’s a keeper! I might substitute the brown rice flour with my new bag of Perfect Fit Protein which is brown rice protein powder. We will see how it goes! Overall, I will stick with this recipe!

  11. Martin A says

    I made these for breakfast and they were outstanding! I will definitely put this recipe in the recipe-folder.

    Thanks!

    Martin A,
    Gothenburg, Sweden

  12. Jamie Younker says

    These look amazing! Question for you- do you think I could make the batter ahead of time (Except the blueberries) and keep it in the fridge for a day until I actually make them? We’re going on a trip, and won’t have a lot of kitchen equipment, but we will have a fridge and a waffle iron. I’d love to make them ahead of time and then cook them up fresh. Do you think it would work?

    • Dana Shultz says

      Yes! Just make and freeze them and then reheat them in a toaster oven or in a hot oven (potentially even on low broil for extra crisp). Hope that helps!

  13. Healing says

    Amazing taste, crispy, yummy, hats off to you! I will make these again, when do you add the flax mixture, to the liquid? Also, my batter was thick, is that how it should be?
    I thought next time, maybe more liquid, or if the flax sits too long, it gets pretty thick.
    Just desiring to tweak it, now that I made it once.

    Again, like many in gf community, I have tried numerous waffle recipes, this one hit a home run with all three teens, and my hubby and I enjoyed a taste as well.

    Encourage others to try, awesome

    • Dana Shultz says

      Hi! It should be fairly thick. If you feel like it gets too thick, just thin it out with more almond milk. Hope that helps!

  14. Genevieve says

    Hands down, the best waffles I’ve ever had. Blueberry, lemon, vegan, non vegan, gluten free, whatever. You need to enter these in a contest or something. Thanks you for brightening up my morning. :) On a different note, everything I make from you (and that’s a lot) turns out spectacularly! Thanks of sharing your talent!

  15. Charlottecsw says

    Made these this morning and they were delicious! My mixture was a little dry so i added some extra milk and it was fine. I managed to stop myself at two and will freeze the other two for a rainy day!

  16. Sherry Scoggins says

    Could not wait to make these – had to find potato starch. They are a gracious plenty good!!! My daughter is nursing and needs dairy-free/gluten free options and son-in-law likes to work out and eat healthy. Stumbled across waffle recipe a few weeks ago. Found it super easy and tastes exactly as good as I expected. Many thanks for perfecting the healthy waffle :-)

  17. says

    OMGosh! Thank you for this! I have been looking for a decent waffle recipe ever since I found the waffle iron buried in the garage! ;) The combination of lemon and blueberries is CLASSIC. I can’t wait to try. Your advice to not stack them makes total sense! Have you found the best way to freeze them? Wait for them to cool? Or put them in the freezer still warm? I freeze them flat on a cookie sheet and then move them to a freezer bag, but other than that, any tips? Thanks!

    • Dana Shultz says

      I cool them and then layer them between sheets of parchment paper, then stick them in a freezer bag! Hope that helps!

  18. Jen says

    This is a great recipe. I’m about to do something that I hate in others– sorry. I subbed a lot of stuff (oat flour for potato starch, eggs for flax, buttermilk for almond). Nonetheless, the recipe held together amazingly well. Thanks for posting!

  19. Genevieve says

    I absolutely loved these. Thank you for the amazing recipe! Here were my substitutions for anyone who doesn’t have brown rice flour (or is curious to know why I would call this an “amazing” recipe — I have botched too many GF pancake/waffle recipes to count):
    – sorghum and light buckwheat flour (1/2 C and 1/4 C) for brown rice flour — I think all sorghum would have worked
    – canola oil for the Earth Balance — I had JUST enough Earth Balance for topping, so I didn’t want to use it up. When I add coconut oil to milk mixtures, it solidifies and chunks up in the batter, so I avoided that as a sub.
    – added one egg and reduced flax to 2 T ground and 4 T water (I wanted the extra protein but wanted to keep the fiber that the flax adds)
    – since I added the egg, it made the batter a bit runny, so I added 1 T of buckwheat flour at the end
    – soy milk for almond milk

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