Blueberry and lemon are a classic combination. It was about time I made waffles out of this flavour profile, especially since I still have more Meyer lemons to use up… They actually last pretty decently in the fridge (at least I’ve had no problems)!
A note about this recipe, is that I made them oil-free (by using applesauce), but be warned they may not come out of the waffle iron properly, even after greasing them. So just be aware! Other than that, they turned out deliciously with some maple syrup. Yum.
Makes 6-8 waffles
- 1 and 1/4 cup flour
- 1 and 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp coconut sugar
- 1/2 tbsp chia seeds or ground flax (optional)
- juice of 1 lemon (~2 tbsp)
- zest of 1 lemon
- 1 and 1/4 cup + 2 tbsp non-dairy milk
- 1 tsp vanilla
- 6 tbsp applesauce or oil
- 1/2 cup fresh or frozen blueberries
In a medium bowl, add the flours, baking powder, baking soda, sugar, chia, and salt together. Whisk until combined.
In a separate small bowl, whisk the milk, lemon juice, vanilla, and applesauce or oil together. Pour into dry ingredients, and whisk until combined. Stir in blueberries at the last minute. Preheat and grease waffle iron, and use as instructed.
Serve with maple syrup or powdered sugar!