Lemon Blueberry Waffles

Lemon Blueberry Waffles 2

I LOVE this waffle recipe. I mean really LOVE. The crisp, golden outside enveloped in maple syrup and soft center with plump blueberries bursting in my mouth…heavenly! I think these waffles kind of taste like a yummy pastry. Really. Maybe it’s the lemon blueberry combination. There is something about these waffles that is quite addicting.

Let’s talk about the mighty little blueberry. Full of anthocyanins, which are a class of antioxidants, blueberries boast an impressive nutrient profile. Did you know that people who have hypertension or high blood pressure have a greater risk for developing heart disease or stroke? Anthocyanin-rich blueberries can help reduce people’s risk of developing hypertension. In one meta-study, researchers found that those who ate blueberries at least once a week had a 10% lower risk of developing hypertension than people who never ate them. My conclusion? Eat blueberries!

Lemon Blueberry Waffles 3

3/4 cup unsweetened coconut milk + 1 tsp white or apple cider vinegar
2 Tbsp melted coconut oil
3/4 tsp vanilla extract
juice of 1 small lemon (~2 Tbsp)
zest of 1 small lemon
1 Tbsp agave nectar or maple syrup
3/4 cup buckwheat flour
1/4 cup hazelnut meal
1/4 cup tapioca flour
2 Tbsp arrowroot flour
2 flax eggs (2.5 Tbsp flaxseed meal + 5 Tbsp water)
pinch sea salt
1 tsp baking powder
1 Tbsp coconut palm sugar
2/3 cup blueberries (fresh or frozen)

Preheat waffle iron to desired level of heat. Combine coconut milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. (Make sure to have the milk at room temperature before adding in the melted coconut oil!) Then add melted coconut oil, 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. 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 coconut oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree 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.

(Adapted slightly from Recipe Source: Minimalist Baker)


0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.