Lemon Blueberry Waffles
Ingredients
Wet Ingredients
-
¾
cup
unsweetened almond milk
-
1
tsp
white or apple cider vinegar
-
2
Tbsp
flaxseed meal (to make flax eggs)
-
5
Tbsp
water (to make flax eggs)
-
2
Tbsp
melted vegan butter
-
¾
tsp
vanilla extract
-
1
small
lemon, juiced
-
1
small
lemon, zested
-
1
Tbsp
agave nectar or maple syrup
Dry Ingredients
-
¾
cup
brown rice flour
-
¼
cup
almond meal
-
¼
cup
potato starch
-
2
Tbsp
tapioca flour
-
1
pinch
sea salt
-
1
tsp
baking powder
-
1
Tbsp
cane sugar
-
⅔
cup
blueberries (fresh or frozen)
Instructions
- Preheat the waffle iron.
- Combine almond milk and vinegar and let it sit to curdle.
- Prepare flax eggs by mixing flaxseed meal and water, let it rest.
- Mix wet ingredients (almond milk mixture, flax eggs, melted butter, vanilla, lemon juice, zest, and agave) in a bowl.
- In a separate bowl, whisk together dry ingredients.
- Combine wet and dry ingredients and fold in blueberries.
- Grease the waffle iron and pour in about ⅓ cup of batter.
- Cook according to waffle iron instructions and keep warm in a low oven.
- Serve immediately with desired toppings.
Nutrition Facts (estimated)
Servings
5 waffles
Calories
279
Total fat
9g
Total carbohydrates
44g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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