Blackberry Belgian Waffles
These delicious gluten-free, vegan Blackberry Belgian Waffles are perfect for brunch or even breakfast for dinner! Use frozen blackberries to make this a year-round breakfast treat drizzled with quick and easy homemade blackberry syrup!
This is a sponsored post written by me on behalf of Oregon Berries. The opinions and text are all mine. The blackberries used in this recipe was sent to me as a gift, thank you so much Oregon Berries!
Waffles. I love love love waffles. When it comes to team waffle or team pancake, I am 100% team waffle. I love the crispy outside and the soft inside, especially thick belgian waffles. I also love how you can really stuff waffles with some amazing things, like blackberries. Sure, you can make blackberry pancakes, but there’s just something magical that happens when the berries are pressed into all the waffle wells.
So here’s the thing. It’s January and snowing in Ohio. It’s not exactly blackberry season, but I’m still craving those gorgeous little berries. They may be a little hard to find in the winter at my local store, but because you can use frozen blackberries in this recipe, you can make these waffles year round thanks to Oregon Berries. Oregon’s optimal soil, air, water and climate make it the best blackberry growing environment.
Not all blackberries are frozen equally though. I was so wowed by Oregon Berries frozen blackberries when I received them in the mail! They are big and lush, just gorgeous. What makes the difference? Oregon Berries blackberries ripen in the field the way nature intended and they are picked at the peak of ripeness for a better tasting berry, and I can certainly tell from their flavor in these Blackberry Belgian Waffles as well as in the delicious homemade blackberry syrup! I’ll get to the syrup, promise! They are also flash frozen within 24 hours of being picked to lock in their beautiful color and great taste, and I mean, just look at the color in these waffles and syrup!
The homemade blackberry syrup could not be any easier to make either. Skip the store-bought flavored syrups and make your own! You can use the frozen blackberries for this as well. You simply simmer them in a saucepan with a little maple syrup, water, and tapioca/arrowroot flour, and then pour, generously I might add, over your waffles. I like to enjoy these Blackberry Belgian Waffles with a dollop of coconut cream and a sprinkle of powdered sugar too. Can you say YUM?!
Ok, you have to be drooling by now, because I sure am (again)! I’m so glad I have more Oregon Berries blackberries waiting for me in my freezer! 😉 Wishing you many blackberry waffle filled mornings this year! If you make these, be sure leave a comment below and tag me on Instagram or Facebook!
Check out these other delicious waffles!
☆ Pink Dragon Fruit Chocolate Chip Waffles
☆ Meyer Lemon “Ricotta” Waffles
Blackberry Belgian Waffles
These delicious gluten-free, vegan Blackberry Belgian Waffles are perfect for brunch or even breakfast for dinner! Use frozen blackberries to make this a year-round breakfast treat drizzled with quick and easy homemade blackberry syrup!
Ingredients
- 2 cups gluten-free all purpose flour
- 2 cups unsweetened plant milk
- 3/4 cup almond meal/flour
- 1.5 tablespoons tapioca/arrowroot flour
- 1/2 teaspoon salt
- 1.5 tablespoons baking powder
- 3 tablespoons maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/4 cup plant butter (melted)
- 2 cups frozen Oregon blackberries, tossed in flour
Blackberry Syrup
- 1 cup frozen Oregon blackberries
- 2 tablespoons maple syrup
- 1/4 cup water
- 1 teaspoon tapioca/arrowroot flour
Instructions
- Heat your waffle iron.
- Toss the blackberries in flour and set aside.
- Make the blackberry syrup by adding all of the syrup ingredients to a small saucepan and simmering until the berries reduce and a thick syup is formed, about 10-15 minutes. Stir the syrup occasionally to make sure it doesn't stick to the bottome of the pan. Make the waffles in the meantime.
- In a medium-large bowl, whisk all the dry ingredients together, then add the wet and mix until well combined. Then, gently fold in the blackberries.
- Spray the waffle iron with coconut oil (or other non-stick spray) then depending on which waffle iron you have, add 1/4 cup- 1/2 cup of waffle batter to each waffle well and bake until golden on the outside.
- Serve with the blackberry syrup and a dollop of coconut cream and sprinkled powdered sugar if desired.
Notes
* this recipe is sponsored by Oregon Berries
** try doubling the batch and freezing some for later!
