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!
Ingredients
- 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)
Instructions
- 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.
Notes
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