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Lemon Blueberry Waffles {Vegan + Gluten-Free}

Simple vegan, gluten-free waffles bursting with lemon + blueberry flavor. Minimal equipment and just 30 minutes required. Hello, quick, healthy breakfast.
Author Minimalist Baker
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Plate with a stack of two Blueberry Lemon Waffles topped with fresh blueberries
4.93 from 26 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 (waffles)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? Store in freezer.

Ingredients

  • 3/4 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 (like Earth Balance // or sub coconut oil)
  • 3/4 tsp vanilla extract
  • 1 small lemon, juiced (1 lemon yields ~2 Tbsp juice)
  • 1 small lemon, zested
  • 1 Tbsp agave nectar or maple syrup (or honey if not vegan)
  • 3/4 cup brown rice flour
  • 1/4 cup almond meal (ground from raw almonds)
  • 1/4 cup potato starch (not flour)
  • 2 Tbsp tapioca flour
  • 1 pinch sea salt
  • 1 tsp baking powder
  • 1 Tbsp cane sugar (sucanat // or sub granulated sugar)
  • 2/3 cup blueberries (fresh or frozen)
US Customary - Metric

Instructions

  • Preheat waffle iron to desired level of heat - I prefer mine crispy.
  • Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Prepare flax eggs in a separate dish by mixing flaxseed meal and water and let rest 5 minutes.
  • To the almond milk and vinegar add flax eggs, melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
  • Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
  • Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200-degree F (93 C) oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
  • Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.
  • Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.

Video

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 5 servings)

Serving: 1 waffle Calories: 279 Carbohydrates: 44 g Protein: 4 g Fat: 9 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 4 g Sugar: 8 g