Light and Fluffy Vegan Waffles with Blueberry Sauce.
Light and fluffy vegan waffles are perfect for a Saturday morning!
Ingredients
For the waffles:
- 1 ½ cups white spelt flour all-purpose flour works, too
- 1 ½ Tablespoons baking powder
- ⅛ teaspoon salt
- 3 Tablespoons sugar
- 2 ½ Tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 Tablespoons organic canola oil or melted vegan buttery spread
- 1 cup water
For the blueberry sauce:
- 1 ½ cups blueberries fresh or frozen
- 1 ½ Tablespoons sugar or other sweetener of your choice
Instructions
- 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.
- Repeat step 5 with remaining batter.
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.
Notes
The number of waffles you get from this recipe will depend on the size and style of your waffle iron. This recipe is easily doubled if necessary.
You can refrigerate leftover waffles for 2-3 days, although they are best eaten fresh.
You can freeze these waffles in a freezer bag for up to 3 months. Reheat in a toaster or a toaster oven.
Nutrition
Calories: 366kcalCarbohydrates: 57gProtein: 6gFat: 12gSodium: 82mgPotassium: 506mgFiber: 7gSugar: 19gVitamin A: 30IUVitamin C: 9.3mgCalcium: 198mgIron: 2.7mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!