Meatless Monday: The Best Vegan & Gluten Free Blueberry Waffles EVER!

I have a love-hate relationship with gluten free things. I don’t have a sensitivity that I know of, although I do suffer from a bit of bloat after a gluten heavy meal. Then again, that heavy feeling could just be from overstuffing myself in a fit of vegan gluttony. Gluten-y…Gluttony…coincidence?

Either way, lately I’ve been attempting to reduce the amount of gluten that I consume to see if I notice any difference. I’ve dropped a couple of pounds, but I can’t lie…as a lifelong lover of all things wheaty, I find myself battling the occasional craving. On this occasion, I wanted, no needed, a waffle. I’ve had a couple of thoroughly disappointing GF Belgian waffles at vegan restaurants. They were dry and had a strange mouthfeel to them. THIS beauty of a waffle is crispy on the outside and soft on the inside with juicy bursts of sweet blueberries running through it! Absolute Sunday brunch perfection…


3/4 cup unsweetened non-dairy milk (soy preferred) + 1 tsp apple cider vinegar
2 tbsp melted vegan butter or coconut oil
1 tsp vanilla extract
1 tbsp agave nectar
3/4 cup oat flour (make your own by grinding rolled oats in a bullet or food processor)
1/4 cup almond meal (ground from raw almonds)
1/4 cup corn or potato starch
2 tbsp tapioca flour
2 Vegg baking mix eggs (or use flax eggs: 2 tbsp flax + 6 tbsp warm water)
1/2 tsp sea salt
1 tsp baking powder (omit if using vegg baking mix)
1 tbsp sugar
1 cup blueberries (fresh or frozen)


Preheat waffle iron.

Combine non-dairy milk and vinegar in a measuring cup or mixing bowl and let it set for a minute. Next, stir in melted butter, vanilla, and agave nectar. Set aside.

In a large mixing bowl, add dry ingredients and whisk until well combined.

Add wet ingredients to dry and mix well. Fold in blueberries.

Coat preheated waffle iron with non-stick spray or vegan butter and pour on half of the batter of batter. Cook according to manufacturer instructions.

Be careful not to stack the waffles, as the steam will make them lose their crispiness.

Serve immediately, or keep warm in the oven at 200 degrees.

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