These vegan waffles are light and fluffy – you’ll never guess that they’re free of eggs and dairy! A perfect weekend breakfast, especially when topped with blueberry sauce.
Let’s talk breakfast.
For me, breakfast is the most difficult meal of the day. I used to love to eat eggs for breakfast, and since we can’t do that anymore, breakfast is the meal where I tend to get into a rut. I drink smoothies, eat granola, eat steel cut oats, etc., but do miss being able to have that easy form of protein that is an egg.
When we first cut eggs, I was worried about pancakes and waffles as well. How would we do those anymore?
Thankfully, egg-free pancakes and waffles are easy to make with lots of baking powder to make them light and fluffy. We make pancakes on the weekends here, but only rarely make waffles. Every time we make waffles I change the recipe a little bit, and I finally have a recipe that is light and fluffy, and perfect topped with blueberries!
Once you mix the batter, you need to let it sit for a couple of minutes so that the lemon juice and the baking powder react. The batter will rise pretty quickly due to the chemical reaction. That reaction is what makes these waffles light and fluffy!
- 1½ cups white spelt flour (all-purpose flour works, too)
- 1½ Tablespoons baking powder
- ⅛ teaspoon salt
- 3 Tablespoons sugar
- 2½ Tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 Tablespoons organic canola oil
- 1 cup water
- 1½ cups fresh or frozen blueberries
- 1½ Tablespoons sugar (or other sweetener of your choice)
- Preheat your waffle iron.
- Whisk together the spelt flour, baking powder, salt, sugar, and lemon zest.
- Add the organic canola oil, water, vanilla extract, and lemon juice.
- Let the batter sit for a couple of minutes while it rises.
- Spoon batter into your waffle iron and cook according to your waffle iron's instructions.
- Make the blueberry sauce:
- Place the blueberries into a small pan and add the sugar or other sweetener. (If the blueberries are super sweet, you may not need much).
- Heat over medium low heat until the blueberries are soft and release their juices. Taste and add more sweetener if needed.
- Serve waffles with vegan buttery spread and blueberry sauce.
If you want a stronger lemon flavor, you can add more lemon zest or a 1/2 teaspoon of lemon extract. I have not tried this recipe with gluten free flour. If you try it, let me know!