Vegan gluten-free blueberry waffles, made with just 5 ingredients in about 30 minutes. Perfect for breakfast served with extra blueberries and maple syrup.
Waffles take me back to my childhood. They weren’t very popular in Spanish when I was a child, but my parents bought me one like a treat once in a while at a local food shop. My favorite topping was strawberry jam or any other berry jam.
As I’m a berry lover, I wanted to make a healthy version of blueberry waffles and here you have it, I’m so happy with this recipe. Classic waffles are not healthy at all, they’re made with refined flour and sugar and also with animal products. However, it’s really easy to make a healthy, vegan and gluten-free version at home with just 5 ingredients!
We always have blueberries at home. We usually buy them frozen because they’re so convenient and are available all year long. We use them to make smoothies all the time or enjoy them as a snack, but when they’re in season, fresh blueberries are best, besides, they’re so inexpensive and some recipes work best with fresh blueberries, like this one.
looking for more waffle recipes?
- Vegan gluten-free waffles
- Vegan gluten-free chocolate waffles
- Vegan gluten-free potato waffles
- Falafel waffles
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- Add the rolled oats to a food processor or blender and pulse until they are ground into a powder-like consistency.
- Add the rest of the ingredients (except the blueberries) and pulse again until well combined.
- Transfer the batter into a large mixing bowl, add the blueberries and stir until well combined.
- Preheat the waffle maker according to manufacturer’s directions and add some oil if needed.
- Pour the batter into the waffle maker and cook according to manufacturer’s instructions until golden brown. Our waffles were ready in 7 minutes.
- Serve with your favorite toppings. We topped our waffles with extra blueberries and maple syrup.
- Keep leftover waffles in a sealed container in the fridge for about 3 days or in the freezer for 1 month.
- Recipe inspired by Deliciously Ella.
- If you don’t use all the batter right away, it will thicken. Add more milk and stir before using. Keep the batter covered in the fridge for up to 2 days.
- If you don’t have a waffle maker you can make pancakes with the batter. Follow our vegan gluten-free pancakes recipe if you don’t know how to make pancakes.
- Any sweetener is okay.
- Serving Size: 1 waffle of 5 (with no toppings)
- Calories: 205
- Sugar: 12.5 g
- Sodium: 34 mg
- Fat: 4.1 g
- Saturated Fat: 0.6 g
- Carbohydrates: 37 g
- Fiber: 4.7 g
- Protein: 4.9 g