Blueberry Waffles that taste so good you’d think you were eating something unhealthy!
Only six ingredients required, and they can be whipped up in about 20 minutes.
These healthy waffles are dairy-free, oil-free, naturally sweetened and can be made gluten-free with oat flour.
Waffles have become a weekend tradition for us since I got this waffle maker for Christmas.
I don’t give my son a lot of bread-like foods, but I let him have these waffles. That’s how you know they are good for you!
He actually eats them plain. No maple syrup or nut butters, which are two of my favorite toppings.
Tips for this recipe
This recipe makes 3-4 waffles depending on how big you make them.
If you’d rather use another flour besides oat, I have used spelt flour and it does work well if you’re not worried about gluten.
I’m sure other gluten-free flour blends or all purpose flours would work too.
I recommend using frozen blueberries. I use the organic frozen wild blueberries from Whole Foods.
When we tried fresh it seemed to make the batter runny and it didn’t cook as well.
The apple sauce is what takes the place of oil and makes these waffles so fluffy, so don’t skip that ingredient.
These waffles go great with homemade lattes.
Oil-Free Blueberry Waffles (Vegan)
- Pre-heat your oven to 200F to keep waffles warm. In a large bowl, mix together all the ingredients except the frozen blueberries. Once everything is blended together then add the frozen blueberries and easily mix them in. (We've tried fresh and they just don't work as well in this recipe.) Now Pre-heat your waffle maker and let the batter sit for a few minutes so it thickens up.
- Pour about 1 cup of batter in the center of the waffle maker. (This will depend on the size of your waffle maker.) Spread it evenly over the pan. Close lid, (if your waffle maker is like mine, we have to flip it over) and cook for four minutes. Place waffle in the oven to keep warm while you finish off the batter.
- Serve immediately with other chopped fruit, maple syrup or even just some nut butter. Store leftovers in the fridge for up to 5 days or store in the freezer for longer.