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 those with food allergies, breakfast can be the most difficult meal of the day. If you used to eat eggs for breakfast, but can’t do that anymore, breakfast is the meal where you can get into a rut. You can drink smoothies, eat granola, eat steel cut oats, etc., but you may miss being able to have that easy form of protein that is an egg.
If you don’t eat eggs, you may wonder about pancakes and waffles as well. How will you make those? Will they still taste good?
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!
It’s important to have a good waffle iron – one that heats evenly and doesn’t stick. This one works well and is quite affordable, too. (affiliate link)
This is a smaller batch of waffles, but this recipe can easily be doubled.
Light and Fluffy Vegan Waffles with Blueberry Sauce.
- 1 1/2 cups white spelt flour all-purpose flour works, too
- 1 1/2 Tablespoons baking powder
- 1/8 teaspoon salt
- 3 Tablespoons sugar
- 2 1/2 Tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 Tablespoons organic canola oil
- 1 cup water
- 1 1/2 cups fresh or frozen blueberries
- 1 1/2 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!