If you’ve been following along lately on the blog or Instagram, you might have noticed that there’s been a lot more gluten-free/dairy-free talk around here. Even though I’ve always tried to keep healthier recipes in the mix, this was originally (for the most part) a no-holds-barred, flour-filled, butter-filled, sugar-filled zone. That was fun (and still is!), but more and more so over the years, life has shown me that sometimes your diet has to adapt to something new. And because at the moment I have to eat gluten-free – and almost entirely dairy-free – myself, the blog is slowly starting to represent those changes. What I’ve learned along the way is that it’s nice to be able to transition some of your favorite foods to fit in with a new lifestyle, which is why as my diet was gradually changing, I was SO happy to find that I didn’t have to say goodbye to everything I loved – especially waffles.
One of my favorite things about weekends is the slow mornings; I almost always take time to make something a little special since weekday breakfasts are so rushed. My other favorite weekend thing is having breakfast outside now that the weather is getting better, and nothing says summertime breakfast on the porch like blueberry waffles (or any kind of berry waffles really). These are every bit as good as your typical waffle, but made with almond milk, coconut oil, and gluten-free flour to not only be more friendly to restricted diets, but also a little healthier! They’re also loaded with juicy summer berries, which I love because it means you don’t need to slather them with butter and soak them in maple syrup for them to taste good. My favorite way to serve them is with a little bit of melted coconut oil and a drizzle of pure maple syrup – adds just the right amount of sweetness and a hint of coconut that I’m totally digging as much as the old butter routine.
Also, because this is summer (or almost summer, technically), and the LAST thing I want to do is waste my time inside washing dishes, I served these up on Dixie Ultra® Disposable Plates. I’m totally with their motto of #NeverDoDishes so I’m happy to report that the plates are strong enough to stand up to your biggest, messiest stack of waffles without a problem. Check out the special below so you can stock up for the season!
May 18th *special*: Take advantage of this ONE DAY deal and get 20% off for No Dirty Dishes Day
Blueberry Waffles {gluten-free, dairy-free}
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!
- Cook Time: 4 minutes
- Total Time: 4 minutes
- Yield: 5-6 waffles 1x
Ingredients
- 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**
Instructions
- 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.
Notes
*Not all gluten-free flour is created equal. My favorite brand is Pamela’s!
**Feel free to sub the blueberries for raspberries, blackberries, or chopped strawberries.
Recipe Loosely Adapted from Minimalist Baker
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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