Photo by Kate Lewis
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 have a Belgian waffle maker
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.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
For Serving
- maple syrup
- nondairy butter, optional
Instructions
- 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!
Notes
Nutrition Information
Amount Per Serving Calories 284Saturated Fat 2gSodium 155mgCarbohydrates 43gFiber 6gSugar 7gProtein 9g
Kate says
hi Kathy – thanks for sharing this recipe! If I don’t have rice flour, what can I substitute? And, what kind of rice flour do you recommend? White? Brown?
Kathy Hester says
I use brown rice flour even when I’m making waffles full of gluten because it gives a nice crunch. I’m a little hesitant on what to swap out since it is gluten-free and that can be tricky. With that said I’d try either a gluten-free flour mix or experiment with a gluten-free flour you have on hand.
If you are NOT gluten-free you can use whole wheat pastry flour.
Kate says
Thanks Kathy. I’m not gluten free, so ww pastry flour will work. I’ll get some brown rice flour for next time.
Betty Dingus says
Who are the other eight vegan authors for the book sale?
Kathy Hester says
You can see all the books here: You will need to scroll down past the form.
Shelley says
I have not been able to buy your book. I have tried on two computers and two different browsers but I get “This title is not currently available for purchase”. I have the paperback but would love the e version as well. I will keep trying.
Kathy Hester says
It could have been a glitch with Amazon, but it looks like it’s working now.
chrysta@noshed says
Thanks for the heads up on the book sale! Im so glad I found it in time. Those waffles look like breakfast perfection!
Essie says
I got OATrageous Oatmeals and am reading it cover to cover. I could never have imagined all the things that can be made with oatmeal! Now that I know how to make oat flour from rolled oats at home, I can use it whenever the mood strikes, without having to keep the flour in my pantry. I’m wondering if the same trick can be used to make the almond and rice flours in your Gluten-Free Lemon Blueberry Belgian Waffles? I live in a household of one and can’t keep lots of different products in my pantry without then going stale (I live in Florida and my kitchen isn’t air conditioned so its often 90+ degrees.) If I could make them as needed they would be fresher.
Thanks for the cookbook!
Kathy Hester says
You can make almond meal by dehydrating the pulp from making almond milk. If you have a high-speed blender you may be able to ake your own brown rice flour. I have a special dry jar for my Vitamix that’s made to do that.
rachel @ athletic avocado says
lemon-blueberry is the best combo! Can’t wait to make these later, pinned 🙂
Char says
Do you think I could substitute the almond flour? I can’t eat any nuts.
Kathy Hester says
I think you could use a gluten-free baking mix. Let me know what you use and how it goes!
Tracy says
I have a non stick waffle iron and have never ever had an issue. These were a DISASTER! I even sprayed with coconut oil lightly on the iron. I could not even get these out of the waffle iron and it was a huge mess. I used frozen blueberries as the recipe said I could use. Should these have been defrosted??? I will not try these again since it was a mess to clean up.
Kathy Hester says
I’ve made them with frozen blueberries with no issues. The batter is very thick and can take a bit longer than normal waffles to cook depending on your waffle iron. I did have a tester that didn’t cook them long enough have them break open when she looked at them before they were done.
I’m sorry these didn’t work well for you and would be glad to troubleshoot them with you if you want. Do you know how many minutes you cooked them, what temp, and the make of your waffle iron? If so feel free to email me directly at kathyhester@gmail.com
Beverly Holiday says
Please suggest a waffle iron that will not stick with an oil free recipe…I have bought and returned two!
Kathy Hester says
Honestly, I am not sure. I do usually spay a bit of oil on mine.
Alicia Lee says
I don’t have a waffle maker, and honestly had no room in my kitchen for anything else!! Could this recipe be used for pancakes??? Also, do you also think this would work as sheet pan pancakes??
Kathy Hester says
All waffle batter should work as pancakes. I have not made sheet pan pancakes, but if you try make sure to line with parchment paper as this batter has no oil.
Melanie Drescher says
I hope this will help you with your next non-stick waffle maker. A very experienced WFPB No Oil Chef gave the best advice advice in her Weekend Brunch Cooking Class about how to keep a waffle iron NON STICK. “When you have a NEW never used non-stick waffle iron, do not spray it with any spray or apply any oil to it prior to cooking any waffles. It will always remain non-stick as long as you don’t use oil or spray it. Once you apply oil or spray to it, you destroy the non-stick surfaces ability to be non stick….You have to FULLY cook the waffles….” FYI: I’ve followed her advice & cook WFPB waffles every Sunday for our Brunch. I set my Cuisinart Griddler with Waffle inserts to 400º. Once preheated, I cook waffles from 7 minutes 30 seconds or some for 6 minutes 30 seconds. I gently lift the lid and if the waffle separates it’s not cooked all the way through. I close the lid and cook it for another minute and check it again. Usually 1 minute extra is enough, but I’ve had some WFPB no oil batter take 8 minutes total. I’ve made Chocolate, Almond Nut, Granola and Sourdough Discard Waffles many times and none have ever stuck in my waffle maker. I wash it with hot water & soap after every use. Per Chef Julia’s advice I’ve never used spray or oil and it’s perfect every time.