Ingredients

The following ingredients have 5 Servings
  • 3/4 cup unsweetened almond milk
  • 1 tsp white or apple cider vinegar
  • 2 Tbsp flaxseed meal ((to make flax eggs))
  • 5 Tbsp water ((to make flax eggs))
  • 2 Tbsp melted vegan butter ((like Earth Balance // or sub coconut oil))
  • 3/4 tsp vanilla extract
  • 1 small lemon, juiced ((1 lemon yields ~2 Tbsp juice))
  • 1 small lemon, zested
  • 1 Tbsp agave nectar or maple syrup ( (or honey if not vegan))
  • 3/4 cup brown rice flour
  • 1/4 cup almond meal ((ground from raw almonds))
  • 1/4 cup potato starch ((not flour))
  • 2 Tbsp tapioca flour
  • 1 pinch sea salt
  • 1 tsp baking powder
  • 1 Tbsp cane sugar ((sucanat // or sub granulated sugar))
  • 2/3 cup blueberries ((fresh or frozen))

Instruction

  • Preheat waffle iron to desired level of heat - I prefer mine crispy.
  • Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Prepare flax eggs in a separate dish by mixing flaxseed meal and water and let rest 5 minutes.
  • To the almond milk and vinegar add flax eggs, melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
  • Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
  • Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200-degree F (93 C) oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
  • Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.
  • Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.