Lemon Blueberry Waffles – a delicious recipe with spelt flour, almond milk, eggs, baking powder, baking soda, vanilla powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add flour, baking powder, baking soda, vanilla and cinnamon to a large mixing bowl.
2
Add eggs and milk to a separate bowl and whisk until well combined.
3
Add wet ingredients to dry ingredients and stir well.
4
Add lemon rind, lemon juice and maple syrup to batter and stir well.
5
Pre heat waffle iron and pour enough mixture in to lightly cover the base of the iron. Cook per the instructions on your machine.
6
Add blueberries to a small saucepan. Mix water and corn flour and add to the pot. Simmer on a very low heat for around 7 minutes.
7
Put cooked waffle on a plate, pour on blueberry sauce and a scoop of dairy free ice cream. Drizzle with maple syrup and eat while warm.
802
kcal
Calories
50
g
Fat
66
g
Carbs
30
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 11 ingredients. The key ingredients include: 1 1/2 cups spelt flour, 1 1/2 cups almond milk, 2 eggs, 1/2 teaspoon baking powder, and more.
Yes, Lemon Blueberry 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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