It’s finally Friday! I got back from a long vacation to Orlando that may have included some of allergy-friendly vegan waffles in the shape of Mickey Mouse. I’ll share more about my trip with you in a post later, but it was hot, fun, and delicious.
I’m a huge fan of summer berries and was lucky enough to get some organic blueberries in my CSA this week. Luckily, I have a recipe for Gluten-Free Lemon Blueberry Belgian Waffles from OATrageous Oatmeals. To make it truly gluten-free, as always, make sure your oats are clearly marked gluten-free!
These waffles use oat flour, but grind your own using the rolled oats that are already in your pantry using your food processor. It’s so much cheaper and you can make it on the fly anytime you need it. These waffles are even oil-free too!
I’m ready for some brunch! I love weekends, and nothing is better than waffles with fresh fruit. It feels comforting and decadent all at the same time. Serve with some of my cold-brewed iced Middle Eastern coffee to make it even more impressive!
Gluten-Free Lemon Blueberry Belgian Waffles
I can’t help but add some lemon wherever I have blueberries! If you aren’t fond of the combination, use vanilla or almond extract instead. It’s very important to cook these waffles at least 5 minutes, if not more. If the waffle is not ready, it will make a mess.
- 3/4 cup (69 g) finely ground rolled oats or oat flour
- 1/2 cup (48 g) rolled oats
- 1/4 cup (39.5 g) rice flour
- 1/4 cup (37.5 g) almond flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1 cup (148 g) blueberries (fresh or frozen)
- 3/4 cup (180 g) nondairy milk
- 1/2 cup (127.5 g) applesauce
- 2 tablespoons (14 g) ground flax mixed with 4 tablespoons (59 g) warm water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (or 1/4 teaspoon lemon oil)
- maple syrup
- nondairy butter, optional
- Mix the dry ingredients together in a large bowl until well combined. In a different bowl, combine the wet ingredients and mix well. Then pour the wet into the dry and mix thoroughly.
- Set the batter aside for 10 minutes to let the rolled oats soften. Please note that this batter is very thick. Preheat your waffle iron at medium-high temperature if you have that option. The waffle iron should be hot once the batter is ready.
- I suggest spraying the top and bottom plates with some spray oil, but you can make it oil-free* by just relying on the nonstick coating. If you choose to use no additional oil, make sure the waffle is completely cooked. If any of the outside is not crispy, the waffle will tear, stick and generally make a mess.
- Place about 1⁄3 cup (80 ml) of batter in the middle of the waffle iron and spread into a circle with a wooden spoon or silicone spatula. When you place the top down, the batter will spread. If your mixture gets too thick to spread, add a little nondairy milk to loosen it up.
- Cook according to your waffle iron instructions, about 5 to 8 minutes. With my waffle iron, the first waffle takes 8 minutes. As you make additional waffles, the process gets a little faster until it takes 5 minutes for each waffle.
- Don’t have a waffle iron? Add ¼ to ½ cup (60 to 120 ml) of extra nondairy milk and make them as pancakes!