Gluten-free, dairy-free blueberry waffles that are every bit as good as their standard counterparts, with just enough crispyness on the outside and soft, fluffy centers. They’re loaded with juicy berries and naturally sweetened with maple syrup!
- 11 1/4 ounces (1 1/3 cups) unsweetened almond milk
- 1 1/3 teaspoons apple cider vinegar
- 7 3/8 ounces (1 3/4 cups) gluten-free all-purpose flour*
- 1 3/8 ounces (1/2 cup) gluten-free oats
- 1 1/2 teaspoons baking powder
- heavy pinch salt
- 2 3/4 ounces (1/4 cup) maple syrup
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 2 ounces (1/4 cup) unrefined coconut oil, melted and briefly cooled
- 2 1/2 ounces (1/2 cup) blueberries**
- In a medium bowl, whisk together the almond milk and apple cider vinegar and let it sit for a few minutes.
- Meanwhile, in a large bowl, whisk together the flour, oats, baking powder, and salt.
- Add the maple syrup, eggs, and vanilla extract to the almond milk mixture and whisk until smooth. While whisking, slowly pour in the coconut oil, continue to whisk until evenly incorporated.
- Add the wet ingredients to the dry and fold in until mostly incorporated. Add the blueberries and fold in just until batter is smoothly combined. Allow batter to sit for 5-10 minutes while preheating waffle iron (it will thicken up during this time).
- Once waffle iron is fully heated, grease with coconut oil or nonstick spray and pour about 1/2 cup of batter onto iron. Cook according to manufacturer’s instructions and to desired crispness. Serve immediately; I love them with a bit of melted coconut oil and a drizzle of maple syrup!
- Waffles can be kept on a wire rack (don’t stack them) in a warm oven (200ºF) to keep warm while cooking remaining waffles, or cooled on a wire rack to room temperature to freeze for later. If freezing, transfer to a freezer-safe zip-top bag and freeze. Allow to thaw for a few minutes at room temperature and then reheat in a toaster.