Imagine waking up to a plate of golden, crispy waffles bursting with tangy lemon and sweet blueberry flavors – and the best part? They're completely vegan and gluten-free! These aren't just any ordinary waffles; they're a morning game-changer that will make your taste buds dance and your health-conscious heart sing. Whether you're a dedicated plant-based eater or simply looking to switch up your breakfast routine, these Lemon Blueberry Waffles are about to become your new weekend obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Begin by gathering all your ingredients: 1 cup of gluten-free flour, 1 tablespoon of baking powder, 1/4 teaspoon of salt, 1 cup of almond milk, 1 tablespoon of lemon juice, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1 cup of fresh blueberries.
- In a large mixing bowl, combine the gluten-free flour, baking powder, and salt. Whisk together until well combined, ensuring there are no lumps.
- In a separate bowl, mix the wet ingredients: pour in the almond milk, add the lemon juice, maple syrup, and vanilla extract. Whisk these ingredients together until they are fully blended.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Preheat your waffle iron according to the manufacturer's instructions. If necessary, lightly grease the surface with a little oil or cooking spray to prevent sticking.
- Once the waffle iron is hot, pour an appropriate amount of batter onto the center of the iron. The amount will depend on the size of your waffle iron; generally, 1/2 to 3/4 cup of batter works well.
- Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5-7 minutes, or until the waffles are golden brown and crisp.
- Carefully remove the waffles from the iron and place them on a cooling rack to prevent them from becoming soggy. Repeat the process with the remaining batter.
- Serve the lemon blueberry waffles warm, drizzled with maple syrup or your favorite toppings such as fresh fruit, coconut yogurt, or a sprinkle of powdered sugar.
Tips
- Flour Power: Use a high-quality gluten-free flour blend for the best texture. Look for blends that include xanthan gum for improved binding.
- Milk Matters: Almond milk works great, but you can experiment with other plant-based milks like oat or soy for different flavor profiles.
- Blueberry Placement: Gently fold blueberries into the batter to prevent them from breaking and distribute them evenly.
- Waffle Iron Wisdom: Ensure your waffle iron is fully preheated and lightly greased to achieve that perfect crispy exterior.
- Don't Overmix: Mix the batter just until combined to keep the waffles light and fluffy. Overmixing can lead to tough, dense waffles.
- Freezer Friendly: These waffles freeze beautifully! Let them cool completely, then store in a freezer bag for up to a month. Reheat in a toaster for a quick breakfast.
- Toppings Galore: Get creative with toppings like fresh berries, coconut whipped cream, or a drizzle of extra maple syrup to elevate your waffle experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
