I 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.
vegan, gluten-free, reduced-sugar, low-sodium diets