Glutenfree Lemon Blueberry Waffles

4.72 from 7 votes

Glutenfree Lemon Blueberry Waffles

These easy vegan gluten-free Lemon Blueberry Waffles are crispy on the outside, light and fluffy on the inside and perfect for brunch or breakfast! Super simple to make in one bowl. Makes 6 mini or 3 regular waffles

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, brunch

Cuisine: American

Keyword: glutenfree waffles, lemon blueberry waffles

Servings:

Author: Vegan Richa

Ingredients

1/2 cup almond flour
1/2 cup oat flour
1/4 cup potato starch
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon oil
1 teaspoon lemon zest
1/4 cup plus 1-2 tablespoons of club soda
1/3 cup blueberries

US Customary - Metric

Instructions

In a bowl, mix all the dry ingredients - oat flour, almond flour, potato starch, baking powder, salt, and sugar - and mix really well.
Then add in the lemon juice, oil, lemon zest. Add in a 1/4 cup of the club soda and mix in. Add in more, 1 tablespoon at a time.
Let the mixture sit for 2 minutes. It will start to thicken out and you can add more soda accordingly so that you have a pancake-like batter.
Don't add any more club soda for 5 minutes because the batter does thicken a bit more because oat flour will thicken it up. But you don't want too much moisture.
Fold in the blueberries. Prepare your waffle iron by brushing a little bit of oil on it.
Once heated, add the batter and make your waffles.

Notes

Regular flour: Use my all purpose flour waffles and add lemon zest and blueberries to the batter.
Pancakes: If you plan to make the batter into pancakes, add 2 tablespoons of yogurt and 1/4 cup of club soda.
Oat flour substitute: You can substitute the oat flour with different flours for variation. If you use darker colored flours, the waffle or the pancake will take up the color of the flour.
You can use fresh or frozen blueberries. If you use frozen, don't thaw them.

Nutrition

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