Breakfast for 5

Lemon Blueberry Waffles

Name: Lemon Blueberry Waffles
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 3/4 cup unsweetened almond milk; 1 tsp white or apple cider vinegar; 2 tbsp flaxseed meal; 5 tbsp water; 2 tbsp melted vegan butter; 3/4 tsp vanilla extract; 1 small lemon; 1 small lemon; 1 tbsp agave nectar or maple syrup; 3/4 cup brown rice flour; 1/4 cup almond meal; 1/4 cup potato starch; 2 tbsp tapioca flour; 1 pinch sea salt; 1 tsp baking powder; 1 tbsp cane sugar; 2/3 cup blueberries

Lemon-scented rice flour batter cooks with blueberries in a waffle iron for crisp-edged, tender waffles.

$1.00per serving $

30 minstart to table

5servings

American Vegetarian Gluten-free Kid-friendly Budget Breakfasts Summer

Ingredients

3/4 cup unsweetened almond milk
1 tsp white or apple cider vinegar
2 tbsp flaxseed meal
5 tbsp water
2 tbsp melted vegan butter
3/4 tsp vanilla extract
1 small lemon
1 small lemon
1 tbsp agave nectar or maple syrup
3/4 cup brown rice flour
1/4 cup almond meal
1/4 cup potato starch
2 tbsp tapioca flour
1 pinch sea salt
1 tsp baking powder
1 tbsp cane sugar
2/3 cup blueberries

Steps

Stir the flaxseed meal and water in a small bowl, then rest for 5 minutes.
Whisk the almond milk, vinegar, melted vegan butter, vanilla, lemon zest, lemon juice, and agave into the flax mixture.
Stir in the rice flour, almond meal, potato starch, tapioca flour, salt, baking powder, and cane sugar.
Fold in the blueberries and let the batter rest for 5 minutes.
Heat a waffle iron to medium-high and lightly oil it.
Cook the batter in batches for 4 to 5 minutes per waffle, until golden and firm.