I had such a frustrating time making these vegan buttermilk blueberry waffles. Before making these waffles Belgian-style, I had decided to use my new waffle maker. Unfortunately, I forgot to spray the waffle maker so they had stuck. I had spent a good 20 minutes cleaning blueberries off of it. That totally wasn’t fun. As a result of that mess, I used my old school retro waffle maker that I purchased for $13 at World Market. Both waffle makers make delicious waffles either way.
Last night, I went to Trader Joe’s and Whole Foods and noticed I didn’t buy any fruit. As of late, I haven’t been consuming much fruit outside of the occasional smoothie. This is due to the fact that I just haven’t been in the mood for them. The only fruit I crave these days are bananas. I’ve been all about my vegetables so far this month. This morning I said hmm, I think it’s time I make something with blueberries. I had a bag of frozen blueberries sitting in my freezer that needed some love.
I have fallen back in love with waffles. Well, I don’t think there’s ever been a period that I haven’t liked waffles. But, I’ve been wanting to create more creative waffle recipes. So, you will be seeing a lot more waffles. And yes, of course they will be healthy.
How to make vegan buttermilk blueberry waffles:
First off, start by making your “buttermilk”. Due to the fact that this recipe is vegan, you’re going to need to make your own buttermilk. To make my own buttermilk, I combined two cups of unsweetened almond milk with 2 tablespoons of vinegar. I allowed this mixture to sit while making the batter for these vegan buttermilk blueberry waffles.
After making the buttermilk, I begin to make the “flour” mixture. I combine quinoa flour, oat flour, monk fruit sugar, baking powder, and baking soda. Additionally, protein powder, collagen, and ground flax are put into the mix. Those ingredients are optional and do not have an impact on the taste. They are added into the waffle batter for nutritional purposes.
Lastly, fold in your blueberries! For these vegan buttermilk blueberry waffles, I used frozen blueberries! Please note that it doesn’t matter rather if you unthaw them or use them frozen. Either way works just fine!
Want more recipes?
Vegan Blueberry Buttermilk Waffles
- 2 cups Quinoa Flour
- 1/4 cup Oat Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tbsp Ground Flax *optional
- 2 scoops Collagen Peptides *optional
- 1 scoop Garden of Life Protein Powder *optional
- 2 cups Unsweetened Almond Milk
- 2 tbsp White Distilled Vinegar
- 1/4 cup Coconut Oil
- 1 tsp Vanilla Extract
- 2 Egg Replacers From Bob’s Red Mill
- 1 cup Blueberries
- Coconut Oil Cooking Spray, for spraying
- 2 tbsp Monk Fruit Syrup
- 1 tbsp Coconut Yogurt
- Start by plugging in your waffle iron and allowing it to preheat. Prepare your vegan egg replacers. Combine 2 cups of milk and 2 tbsp of vinegar in a bowl. Set aside. Allow the milk to sit for 5-10 minutes.
- Add all of your dry ingredients into a large bowl. Mix and set aside.
- After allowing the milk to sit for five minutes, add in coconut oil, vanilla extract, and the egg replacers. Mix.
- Pour the wet ingredients into the dry ingredients. Mix the batter using a rubber spatula. After mixing the batter completely, lightly fold in the blueberries. Do not overmix!
- Spray the waffle maker and add enough batter to the waffle maker. Cook for about 5-8 minutes.
- Remove from iron and top with yogurt and syrup.
- This recipe will make pancakes. Use two tbsp of oil instead of a 1/4 cup of oil.
- Freeze any left over waffles.
- Nutrition facts are without the toppings.
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