Blueberry Waffles (Gluten-Free)

 

 

These gluten-free blueberry waffles are an excellent breakfast choice.

While they taste great with syrup, I found them to be just as good by themselves even though they do not taste extremely sweet.

My husband joked that he needs an emoji face to put on each recipe that he approves of and he wanted a lot on this one so I think this was a hit with him.

If you would like to try another waffle you can try my pumpkin Zucchini waffles.

If you are looking for another breakfast idea, you can try my Avocado hole in the middle.

Blueberry Waffles (Gluten-Free) Instructions

Mixing the dry ingredients

Begin by measuring out your oats and blending them in a food processor.

Or you can use oat flour if you would prefer.

It is very important that you blend the oats.

*I made the mistake of not blending it the last time I made it and it caused a lot of my waffles to fall apart.

 

 

Add the oats to a medium sized mixing bowl and then add the baking soda, salt, and cinnamon and mix it all together.

 

 

Mixing the wet ingredients

Melt the butter in a microwave safe bowl or cup or melt it in a pan on the stove.

Pour the melted butter into a large mixing bowl.

 

Add the sugar to the butter and mix it thoroughly.

 

 

Add the vanilla and mix together thoroughly.

 

 

 

Next, add the milk and mix thoroughly.

You may have to spend a little bit more time mixing the milk into the butter mixture as there is a lot more milk then butter and it may take a minute to properly combine.

Adding the eggs

 

 

In a separate small bowl, add the eggs.

 

 

 

Blend the eggs until the mixture has bubbles all over the surface.

*This should give your waffles more volume.

Combining all the ingredients

 

Next, pour the dry mixture into the wet mixture and stir with a mixing spoon until it is combined.

 

 

 

Add the egg mixture and stir it in until the eggs are combined.

I would recommend not over stirring as that generally makes the waffles flatter.

That being said, it was kind of impossible to “fold” the eggs in so I had to stir them in.

I made sure to not stir too much and my waffles turned out fine for me.

 

 

Once the eggs have been added you can measure out the blueberries, wash them and then add them to the batter.

Stir the blueberries in with a spoon so they stay whole and do not become mushy.

Making the waffles

 

Plug your waffle maker in and wait for it to heat up.

Spray oil onto the griddle and then spoon some batter on.

Cook the waffle per your waffle maker instructions and then set aside to cool slightly.

I have a very tiny waffle maker so mine didn’t take very long to make but a larger waffle maker may take somewhat longer.

Also, I noticed that the sides of the waffle wanted to fall apart if I wasn’t careful so I found that once the waffle was done, I lifted the lid but then let it sit there for another 30 seconds or so before I attempted to remove it.

It may work much better on a larger waffle maker though so you may have no difficulties with this.

Once you have made a decent amount of waffles or all of them, have a seat and enjoy them with or without your favorite kind of syrup.

I have made these several times with an egg casserole and its made it into an excellent breakfast.

I haven’t written a post on my egg casserole yet but hopefully I will have it up soon.

You can make this egg dish in a casserole pan or as muffins which makes this breakfast combo as a perfect on the go meal; as long as you opt for no syrup.

 

As always, I hope you enjoy this recipe.

Please give it a like and comment and let me know how your kitchen adventures went.