Simple, practical, and full of everyday flavour, Glutenfree Lemon Blueberry Waffles is a vegan, vegetarian American breakfast, brunch made with almond flour, oat flour, and potato starch in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 3
- Category: Breakfast, brunch
- Cuisine: American
Ingredients
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1/4 cup potato starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 1 teaspoon lemon zest
- 1/4 cup plus 1-2 tablespoons of club soda
- 1/3 cup blueberries
Method
- In a bowl, mix all the dry ingredients - oat flour, almond flour, potato starch, baking powder, salt, and sugar - and mix really well.
- Then add in the lemon juice, oil, lemon zest. Add in a 1/4 cup of the club soda and mix in. Add in more, 1 tablespoon at a time.
- Let the mixture sit for 2 minutes. It will start to thicken out and you can add more soda accordingly so that you have a pancake-like batter.
- Don't add any more club soda for 5 minutes because the batter does thicken a bit more because oat flour will thicken it up. But you don't want too much moisture.
- Fold in the blueberries. Prepare your waffle iron by brushing a little bit of oil on it.
- Once heated, add the batter and make your waffles.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
