Lemon Blueberry Waffles

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 5-6 waffles

Ingredients

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  • 3 cups Ripple Unsweetened Vanilla Milk, room temperature
  • 4 teaspoons apple cider vinegar
  • 3 ½ cups all-purpose flour
  • ½ cup almond flour
  • 2 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted vegan butter, melted
  • 2 teaspoons pure vanilla extract
  • 1 cup wild blueberries, thawed if frozen
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  • For Topping :
  • Maple syrup
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  • vegan butter
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  • fresh blueberries
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  • lemon curd
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  • and whipped coconut cream
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Directions

  1. Preheat oven to 200°F.
  2. To a small mixing bowl add Ripple Unsweetened Vanilla Milk and apple cider vinegar. Whisk to combine and set aside for 5 minutes to activate.
  3. To a large mixing bowl add all-purpose flour, almond flour, baking powder, sugar, lemon zest, salt, and cinnamon. Whisk to combine.
  4. Add milk mixture, melted butter, and vanilla to the dry ingredients. Whisk until just combined (don’t overmix).
  5. Use a spatula to fold blueberries into the batter.
  6. Cook the waffles in batches in a preheated waffle iron that has been coated with cooking spray. (Note, we used a Belgian waffle maker and used 1 cup batter per batch).
  7. Place waffle on a baking sheet and place into the oven to keep warm while you make the other waffles.
  8. Serve warm with your favorite toppings!

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