Go Back
Print
Crispy Gluten-free Waffles with Blueberry Compote
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Breakfast
Keyword: Breakfast, Dairy-free, Gluten-free, Healthy
Servings: 12 waffles
Author: anaankeny.com
Ingredients
  • 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
Blueberry Compote
  • 1 cup frozen blueberries
  • 1 tsp lemon juice (OPTIONAL)
Instructions
Crispy Gluten-free Waffles

  1. Warm waffle iron.

  2. In a medium mixing bowl combine eggs, milk and oil. Add flour, baking powder, sea salt and potato starch. Whisk together. 

  3. Pour ½ cup batter in waffle iron and bake until golden brown.

  4. Continue until all batter is gone.

Blueberry Compote

  1. In a small saucepan over medium heat, bring to a simmer. Using a fork or a potato masher, mash blueberries. 

  2. Continue to cook over a low simmer stirring frequently until it begins to thicken, about 7-10 minutes. 

  3. Remove from heat and serve over waffles.

Recipe Notes

Store leftovers in an airtight container in the fridge.  Freezer friendly.