Lemon Blueberry Waffle Recipe

Health Recipes For Families

Is there anything better than waking up to waffles on a Sunday morning? To be honest, I did not grow up eating waffles. My mom simply didn’t know how to make them, and pancakes generally came from a box mix, slathered with Aunt Jemimahs’s “Maple flavoured syrup”. It wasn’t until I was in University that waffles became a thing. Specifically, waffles, with a greasy breakfast, after a night of partying.

My life looks very different these days, but I still love waffles. And so do my kiddos! And while I am always an advocate for a more savoury breakfast in the morning to limit blood sugar spikes, I’m also an advocate for #livinglife and just going with it every once in a while. These perfectly crispy, slightly chewy waffles also have some protein powder added in for extra protein content. I love serving them along side a poached or scrambled egg or two to prevent that dreaded sugar crash. Always double these up and freeze them for a quick and tasty toaster waffle. They reheat really well in a toaster oven. (Dare I say, they might even taste better reheated?)

Ingredients
• 1 1/4 cup milk (I used Silk unsweetened soy milk)
• 1 tsp lemon juice or apple cider vinegar
• 1/2 cup dairy-free yogurt (I used Yoggu’s vanilla yogurt)
• 1/4 cup melted coconut oil or avocado oil
• 2 Tbsp maple syrup
• 1/2 cup gluten-free rolled oats (I used One Degree Organics Sprouted GF Oats)
• 1 1/4 cup gluten free flour blend (I like Anita’s Organic Mill)
• 1/2 cup protein powder (I like Body Energy Club’s clean vegan protein)
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 2 Tbsp coconut sugar or organic cane sugar
• Zest of 1 lemon
• 1/2 cup blueberries (fresh or frozen)

Optional Toppings
Whipped cream / cocowhip
Banana
Chia seed
Hemp seed
Toasted almond slivers
Greek yogurt or dairy free yogurt

Instructions
1. Combine milk and lemon juice or vinegar in a medium-size mixing bowl and let set for 5 minutes.
2. Add yogurt, coconut oil, maple syrup, and whisk thoroughly to combine. Set aside.
3. Add dry ingredients including lemon zest to a large mixing bowl and whisk until well combined.
4. Add wet ingredients to dry and mix until well incorporated. Let set for 10 minutes while your waffle iron preheats.
5. Once waffle iron is ready, generously coat with non-stick spray or coconut oil and pour on about 1/2 cup of batter. Sprinkle on some blueberries to the batter. Cook according to waffle iron instructions and then remove and place on a cooling rack set on a baking sheet in a 200F oven to keep warm (optional). Keep them in a single layer to ensure crispiness.
6. Serve immediately with desired toppings. Store any leftovers in a freezer safe bag and reheat in the toaster for best results. These will keep in the freezer for up to 1 month, although they’re freshest within the first couple of weeks.

If you give this recipe a try, let me know how it goes! Be sure to leave a comment and rate it. And don’t forget to snap a picture and tag it #bloomnaturalnutrition on Instagram! I would love to see what you come up with. Cheers and happy waffle-making!