Gluten-Free Blueberry Waffles

These gluten-free, dairy-free, soy-free, and refined sugar-free waffles are high in fiber and a weekly staple in our household. They have a warm, crisp outside and a soft, fluffy inside thanks to the addition of coconut flour. I highly recommend doubling or even tripling the recipe and keeping them in the fridge all week (or freezer for longer!) for a quick and easy breakfast option that you can throw in the toaster on busy mornings. The best part is that because these waffles are so high in fiber, they’re going to keep you and your kids full all morning long.

INGREDIENTS:

• 1 1/2 cups oat flour

• 1/2 cup coconut flour

• 2 tsp cinnamon

• 1/2 tsp baking soda

• 2 Tbsp ground flaxseed

• 3 eggs

• 1 1/2 cups unsweetened pea protein milk (or any non-dairy milk. I use this for added protein)

• 1/4 cup pure maple syrup

• 1/4 cup olive oil

• 1 tsp vanilla

• 1 cup fresh or frozen blueberries

HOW-TO:

• In separate bowls, mix your wet and dry ingredients, except for the blueberries. Combine the wet and dry together and mix well, then fold in your blueberries at the end.

• Preheat your waffle maker and pour 1/4 cup of batter into each section (1/4 cup = 1 small waffle. If you have a maker that makes larger waffles, you may have to increase this to 1/2-1 cup of batter per waffle).

• Repeat until all of the batter is used. This recipe makes approximately 9 small waffles.

• Store leftovers in the fridge and enjoy within 5 days. Anything extra can be stored in the freezer up to 3 months.