Blueberry Oat Waffles Vegan GlutenfreeI was never a big fan of pancakes, as they often didn’t taste cooked in the middle. Waffles, on the other hand, have always been a favorite. These gluten-free blueberry-oat waffles totally fill my waffle cravings and the batter comes together quickly in a blender.

You have to make your own waffles if you are gluten-free. If you are watching your sugar or sodium intake, these can also be modified. The great thing about this recipe is how adaptable it is. The original recipe is from a long-gone wafflemaker pamphlet. Leftover waffles go in the freezer; you can pop them into the toaster for a quick breakfast. If you make up a batch of savory waffles, those can stand in for bread to make quick sandwiches or open-face melts.

The renovation: I substituted soy milk or skim for regular milk, a gluten-free flour mix for the flour, and agave syrup for the small amount of sugar in the original. The trick to using blueberries is to drop them into the batter as you are cooking them, otherwise they bleed and turn the waffles an unappetizing color.

Make these into apple-cinnamon waffles by adding 1 teaspoon cinnamon to the batter, then stirring in two finely diced peeled and cored apples.

Suitable for:
vegan, gluten-free, reduced-sugar, low-sodium diets

Not for:
migraine diets

Blueberry Oat Waffles Vegan Glutenfree

Gluten-free Blueberry Oat Waffles

Blend up a batch of gluten-free blueberry oat waffles, making the batter in the blender. Tender and perfect every time!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 servings


  • 2 tbsp rolled oats (gluten-free) gluten-free, or flax seed, corn meal, buckwheat flour
  • 1 eggs (can use egg replacer, use egg yolk only for low-sodium version)
  • 3/4 cup milk soy, skim, rice milk
  • 1/4 cup grapeseed oil canola oil, or light olive oil
  • 1 tsp baking powder
  • 2 tsp agave syrup omit for diabetics and migraine version
  • 1-1/3 cups all-purpose flour (gluten-free) Bob's Red Mill All-Purpose Gluten-Free Baking Mix(165 g)
  • 1/4 tsp sea salt omit for low-sodium and migraine version
  • 1/2 pint blueberries (250 g)


  • Preheat waffle maker.
  • If using rolled oats (or flax seed), put them in the dry blender and pulse until finely ground. Dump them out into a bowl.
  • Put the next five ingredients into the blender and pulse a few times until well blended.
  • Add the flour, oats, and salt and pulse just until well mixed.
  • Let stand a few minutes to thicken. If not using egg, add 1 T. (5 g) ground flaxseed (or chia seeds) plus 3 T. (45 ml) filtered water as the egg replacer. Let stand five minutes in the blender before adding the rest of the ingredients.
  • Add additional milk if needed to create a pourable batter.
  • Spray both surfaces of the waffle iron with cooking spray.
  • Add the blueberries on top of each waffle before baking.
  • Follow the instructions for filling and baking your waffle iron, being careful to spray the iron each time with cooking spray. Blueberries will tend to stick and burn. Don't overfill. Cook for about 5 minutes until golden brown and crispy.
  • Serve with a small amount of heart-healthy margarine or grass-fed unsalted butter, maple syrup, and additional blueberries.


Per serving:
  • 326 calories
  • 17 g fat
  • 55 g cholesterol
  • 298 mg sodium (136 mg with changes noted above)
  • 132 mg potassium
  • 40 g carbohydrate
  • 5 g fiber
  • 9 g sugars
  • 7 g protein
  • 9  Weight Watchers Points Plus
Diabetics can substitute a small amount of agave syrup instead of maple syrup, focusing more on the fresh fruit. You can also add a single egg on the side for protein, to keep your blood glucose level balanced.
For savory waffles: Omit the sugar and berries, and add corn meal or buckwheat flour instead of the oats.