The Easiest Gluten-Free Blueberry Waffles

Blueberry gluten free waffles on a plate with butter, syrup, and blueberries.

If you’re looking for a gluten free waffle recipe that actually delivers, these blueberry waffles are the ones to try! They’re crisp on the outside, chewy on the inside, and loaded with bursts of sweet blueberry in every bite. Best of all, they’re quick to whip up in one bowl and freeze beautifully for those mornings when you need breakfast on the table extra fast.

Jennifer Farley

Prep Time 10

Cook Time 10

Total Time 20

Serving Size waffles

Equipment

1 Waffle Maker

Ingredients

Dry Ingredients

2 cups blanched almond flour
¾ cup arrowroot powder
2 teaspoons baking powder
½ teaspoon sea salt

Wet Ingredients

1 cup cashew milk or any dairy/non-dairy milk
¼ cup maple syrup pure
¼ cup avocado oil or other neutral oil, or coconut oil
2 teaspoons vanilla extract

Mix-In

½ cup blueberries frozen

Instructions

Preheat your waffle maker to a medium setting.
In a large mixing bowl, whisk together almond flour, arrowroot, baking powder, and sea salt.
Add the milk, maple syrup, oil, and vanilla, stirring until smooth.
Gently fold in the blueberries.
Spray waffle maker with cooking spray (I like to use avocado oil for this).
Scoop batter into the waffle maker (about ⅓ cup per waffle, or as recommended by your waffle maker).
Cook until the waffle maker indicates they’re done and waffles are golden.
Serve warm with butter (dairy or non-dairy), maple syrup, or your favorite toppings.

Notes

If you use coconut oil, your waffles will have a slight coconut taste (unless you use refined coconut oil).
I prefer frozen blueberries because they are easy to find year round and they have the best flavor. You can use fresh, but they may not be as sweet and flavorful.
Don’t set your waffle maker setting too high. These burn a bit easier than regular waffles.
If you check your waffles for doneness and they are sticking, let them cook a little longer.
Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, let waffles cool completely, then store in a freezer bag for up to 2 months. You can add parchment paper in between or flash freeze them, but I find that’s not necessary. They don’t stick together. Reheat in a toaster or oven until warmed through and crisp. Just watch carefully so they don’t burn or get crunchy.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition