These easy vegan gluten-free Lemon Blueberry Waffles are crispy on the outside, light and fluffy on the inside and perfect for brunch or breakfast! Super simple to make in one bowl. Makes 6 mini or 3 regular waffles

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

  1. In a bowl, mix all the dry ingredients - oat flour, almond flour, potato starch, baking powder, salt, and sugar - and mix really well.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in the blueberries. Prepare your waffle iron by brushing a little bit of oil on it.
  6. 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.