Crispy Gluten-free Waffles with Blueberry Compote
Crispy Gluten-free Waffles with Blueberry Compote are gluten-free, dairy-free, and the perfect recipe for breakfast!
Crispy Gluten-free Waffles with Blueberry Compote are a great addition to your Saturday morning breakfast. A crispy waffle that’s gluten-free, dairy-free, a meal prep must and freezer friendly! A couple of waffles drizzled with blueberry compote, a side of bacon and a cup of coffee. Now that sounds like the perfect lazy Saturday morning breakfast. I post pictures of our Saturday morning breakfasts all the time on Instagram, head over there to see some!
We make a double batch of Crispy Gluten-free Waffles every time we make them. One big mixing bowl and a few extra minutes to make a double batch, but then we have plenty of leftovers for the next morning’s breakfast or later in the day as my kids love to eat them for snack time! We store the extra waffles in the fridge and when they need to be re-heated we toss them into the toaster. I suppose you could heat them in the microwave, but when I’ve tried that in the past, they came out soft and squishy. A toaster warm-up keeps them crispy and tasty as they are supposed to be!
Crispy Gluten-free Waffles are pretty darn easy to make, just two steps really. Mix the batter. Pour into the waffle iron. Okay, maybe a little more detailed than that…but trust me when I say you’re going to have this recipe memorized before you know it and will be able to mix up the batter with your eyes closed! A few simple ingredients, most that you should have on hand if you’re a baker already. Gluten-free flour, potato starch, baking powder, eggs, avocado oil…pretty basic baking ingredients. Nothing off the wall that you’ll have to go from grocery store to grocery store looking for! Simple is best!
Let’s talk toppings for a moment, shall we? So many ways to top a waffle. I’ve noticed many like to use a little butter (especially when it melts right in and makes the waffle even tastier) and then a little jam on top for sweetness. But have you ever turned a jar of jam over and read the ingredient list? It’s pretty much sugar, sugar, sugar, fruit, and more sugar! I prefer to get my sugar from a little natural maple syrup. So instead of conventional jam, try making the blueberry compote which is the consistency of jam. The Blueberry Compote is so simple and only two ingredients. One cup of frozen blueberries and a teaspoon of freshly squeezed lemon. Cook the blueberries over low heat for 7-10 minutes and voila – homemade refined-sugar free “jam”. And it’s fantastic drizzled over Crispy Gluten-free Waffles!
- 2 ups gluten-free flour blend (I use Bob's Red Mill one-to-one Gluten free blend)
- 2 cups dairy-free milk
- 3/4 cup avocado oil (or melted coconut oil)
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- 2 eggs
- 1/4 cup potato starch
- 1 cup frozen blueberries
- 1 tsp lemon juice (OPTIONAL)
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Warm waffle iron.
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In a medium mixing bowl combine eggs, milk and oil. Add flour, baking powder, sea salt and potato starch. Whisk together.
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Pour ½ cup batter in waffle iron and bake until golden brown.
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Continue until all batter is gone.
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In a small saucepan over medium heat, bring to a simmer. Using a fork or a potato masher, mash blueberries.
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Continue to cook over a low simmer stirring frequently until it begins to thicken, about 7-10 minutes.
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Remove from heat and serve over waffles.
Store leftovers in an airtight container in the fridge. Freezer friendly.
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More Breakfast Ideas for you:
Paleo Banana Bread
Easy Breakfast Sausage
Nut-free Paleo Granola
