It’s the weekend, and I couldn’t be more happy. Things have been so busy lately. Maybe too busy. I am starting to feel pretty frayed at the edges and I am not one of those people who wears exhaustion well! So I am looking forward to a weekend that is a little more relaxed- I think it is our last of the variety for quite a while.
And relaxing this weekend definitely means “weekend breakfast” which in our house means that the kids get a break from cereal and smoothies and I actually make something special for them.
They have requested these waffles that I made last weekend- Coco and Pia want a repeat!
I used freeze dried blueberries (they have them at Trader joes) just because they don’t affect the batter at all (no extra moisture)- but fresh blueberries would be great as well!
The waffles are light and fluffy and full of blueberry flavor- but the icing on the cake is the Blueberry Maple Sauce. It is sweet, but also a little tart from the spring blueberries- and it’s a really pretty purple color- be sure to serve with an extra sprinkle of fresh blueberries too!
- Blueberry Waffles
- 1 cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 2 cups gluten free all-purpose flour
- ¼ cup sugar
- ½ cup freeze dried blueberries (fresh are great too)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup coconut oil
- ½ cup gluten free beer
- Blueberry Maple Sauce
- 1 cups fresh or frozen blueberries
- 1 cup maple syrup
- pinch of kosher salt
- Preheat a waffle iron.
- In a bowl, combine the coconut milk and vinegar and set it aside.
- In the bowl of a standing mixer, combine all of the dry ingredients and then whisk in the coconut milk ,beer and the coconut oil and beat until you have a smooth batter. Fold in the blueberries.
- Spray the waffle iron with coconut oil spray and spoon the batter into the hot waffle iron and cook until golden brown, about 3 minutes. Transfer to a plate and serve hot with hot blueberry maple sauce. (Or keep the waffles warm in a 300 degree oven until ready to serve.)
- For the Blueberry Maple Sauce:
- In the jar of a blender combine the syrup and the blueberries and kosher salt and puree until smooth. Pour the sauce into a small saucepan and bring to a simmer.
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I want these gorgeous waffles for a mother’s day breakfast! Yum!
These waffles look so amazingly good!
I think i know what I’ll be having for breakfast tomorrow!
These look great. When do you add the beer?
Shoot! With the milk- I will go back and fix the directions!! Thank you 🙂
What can I use in place of the beer?
club soda or ginger ale or sparkling apple cider would be great!
Hand shakes down these are the best gf waffles I’ve ever had. I made these for a brunch with family that has all sorts of allergies, and I. Had to excuse myself to make a second double batch. I used cider instead of beer, and they worked well for me. Bonus: I’ve been trying to get hubby to quit wheat for years, and he occasionally uses these as sandwich bread! Thanks for a great recipe!
Hahaha! I meant hands down! Not hand shakes!