Description
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
Units
Scale
- 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!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 760
- Sugar: 18
- Sodium: 652
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 136
- Fiber: 11
- Protein: 16
- Cholesterol: 27