Gluten Free Vegan Living

Gluten Free Vegan Blueberry Waffles are wonderful — but Gluten Free Vegan HUCKLEBERRY Waffles are even better!!

I took the liberty of adding the huckleberry option to this Gluten Free Blueberry Waffle recipe.  Living in huckleberry country myself, I would always substitute huckleberries for blueberries in my pancakes or waffles (or any recipe calling for blueberries).

Gluten-Free, Vegan Blueberry Waffles

2 cups rice flour
2 teaspoons baking powder
1/4 teaspoon salt
2 “eggs” (Ener-G Egg Replacer)
1 2/3 cups unsweetened almond milk
1 teaspoon vanilla extract
1/4 cup agave syrup
2 tablespoons vegetable oil
1/2 cup frozen or fresh blueberries or huckleberries

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If you do not have access to huckleberries where you live, you can buy them from my friends at Northwest Wild Foods:

I treat myself to homemade Gluten Free Vegan pancakes or waffles every weekend!  Thinking about them and planning for that wonderful Saturday morning breakfast, helps me make it through the week.  I use to buy pre-made Gluten Free waffles, but since learning to make my own, I don’t buy those anymore … they no longer tastes as good to me.

Following is a similar healthy recipe for Gluten Free Vegan Waffles.  This recipe includes bananas and pecans, but if you check out the original post, she makes some other interesting suggestions:

Banana Pecan Waffles – Gluten-free, Vegan + Refined Sugar-free

1 large or 2 small organic banana(s), mashed – you are looking to get approximately 1 cup
1 3/4 cups unsweetened vanilla almond milk (or other non-dairy milk) – make sure it is room temperature, not cold
1/2 cup coconut oil, melted
10-15 drops liquid stevia (or you could use approx. 1 tablespoon of maple syrup or another liquid sweetener of your choice)
1 teaspoon vanilla extract
2 cups gluten-free all-purpose flour (I use Bob’s Red Mill)
1 1/2 tablespoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/2 cup roughly chopped unsalted pecans (or any other nut of your choice. mini chocolate chips would be really good, too)

Topping:
1 banana sliced
1/4 cup of roughly chopped pecans
non-dairy butter
maple syrup
or anything else you might like.

Preheat your waffle iron. Make sure it is properly greased with cooking oil or non-stick spray. I drizzled a bit of grape seed oil on mine and made sure to spread it around. Cooking oil will give your waffles a nice golden outside that you won’t get with cooking spray.

In a large mixing bowl, whisk together the mashed banana, almond milk and melted coconut oil. Be sure your almond milk isn’t too cold or it will solidify the melted coconut oil. Add in your stevia and vanilla extract and give it a good stir.

Then add in the flour, baking powder, sea salt and nutmeg. Mix very well to combine, then fold in the chopped pecans or other goodies. Allow the batter to sit for 3-5 minutes.

Add 3/4 – 1 cup of batter to your hot waffle iron. Cook for 3-5 minutes, depending on your machine’s instructions. Mine took just over 4 minutes. Any less for me and the waffle would stick to either side of the iron and come apart in two when I opened it to check on it.

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Following is a listing of the different sweeteners you can use in this recipe (or others):