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’.
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….
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.
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.
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.
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.
- 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
- pinch sea salt
- 1 tsp baking powder
- 1 Tbsp cane sugar (sucanat), or sub granulated sugar
- 2/3 cup blueberries (fresh or frozen)
- Preheat waffle iron to desired level of heat - I prefer mine crispy.
- 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.
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
- 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 F (93 C) oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
- 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.
- Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.