Gluten Free Black and Blue Waffles – a delicious recipe with blackberry, blueberries, cornstarch, baking powder, vegetable oil, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Start with the gluten free blend in my recipes.
2
Make this ahead and use as you would regular flour.
3
Wash blueberries, drain and set aside.
4
Wash blackberries, drain and make into a puree and strain through a fine sieve to remove seeds.
5
Set aside.
6
make a well in middle of dry mixture and add eggs and oil and 1 cup of milk and and blend.
7
Continue to add mild to mixture until creamy ( a bit stiffer than pancake batter).
8
add additional milk if too thick.
9
Add Blackberry puree and blueberries and mix thoroughly.
10
The mix will be a nice purple color.
11
This will change when you cook the waffles.
12
Cook in waffle iron as per manufacturers instructions for 2 minutes each side or until light golden brown.
13
Garnish with a single blackberry in the middle and 4 blueberries on each side.
14
ENJOY !
955
kcal
Calories
44
g
Fat
112
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup blackberry, ½ cup blueberries, ½ cup cornstarch (makes waffles crisper), 1 ½ teaspoons baking powder, and more.
Yes, Gluten Free Black and Blue Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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