Blueberry Waffles (gf + df)


Waffles are the ultimate breakfast treat. To me, a batch of waffles for breakfast screams that the weekend is here and it’s time to relax. One morning, I was munching on blueberries while making my waffles and I had an epiphany – why not add the blueberries to the waffles?! So, I did it and here we are.These waffles are huge, fluffy, light, fruity and everything you could ever need in a waffle.Happy waffle-ing! xoxo(P.S. waffle-ing may not actually be a word, but I think it should be!)*makes 4 Belgian wafflesIngredients:2 cups GF flour blend4 tsp baking powder½ tsp salt2 tsp xanthan gum (leave out if your flour blend includes xanthan gum)1 tbsp coconut sugar or raw cane sugar1 ¾ cups unsweetened almond milk2 eggs½ cup grapeseed oil or melted coconut oil½ cup fresh blueberriesPure maple syrup, to serveSteps:

  1. While prepping the batter, preheat the waffle iron.
  2. In a mixing bowl, vigorously whisk the eggs.
  3. Add the almond milk and grapeseed oil and whisk until combined.
  4. Add the flour, baking powder, salt, xanthan gum and sugar. Whisk until combined.
  5. Fold the blueberries into the batter.
  6. Make each waffle following your waffle iron’s instructions. When using a Belgian waffle iron, this recipe will yield about 4 waffles.
  7. Serve immediately with warmed pure maple syrup. Enjoy!