Lemon Blueberry Waffles with Cinnamon Glaze
Servings 18 small waffles
Ingredients
Waffles
- 1 3/4 cup all-purpose flour, unbleached
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 2 tsp baking powder
- 6 tbsp salted butter - melted and cool
- 3 tbsp granulated sugar, I used monk-fruit
- zest of 1 lemon
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 1 fresh squeezed lemon juice
- 1 cup almond milk, unsweetened
- 1/2 cup sour cream, plain flavor, I used a soy based plain sour cream
- 2 eggs, use egg replacer or aquafaba
- 1 cup blueberries
Cinnamon Glaze
- 3 tbsp melted butter, cooled
- 1 cup powder sugar, sifted, I used Lakanto powder sugar
- 1/2 tsp ground cinnamon
- 2 tbsp agave or maple syrup
- 1 3/4 tbsp milk or heavy cream, add more as needed
Instructions
Waffles
- Preheat your waffle maker according to the manufacture's instructions.
- In a larger bowl, whisk together the following dry ingredients: flour, cornstarch, baking powder, baking soda and set aside.
- In a medium bowl whisk together the sugar and the rest of the wet ingredients. Mix slowly to incorporate.
- Pour wet ingredients into the dry ingredients. Using a silicon spatula fold until half of the flour is incorporated. Stir in blueberries. Mix slowly to combine all the ingredients. Do not over mix the batter. Small lumps in the batter are okay.
- Spray your waffle maker with cooking spray or brush with melted butter. Depending on the size of your waffle maker you are going to fill it with batter. Read your waffle maker instructions. I used a 1/4 cup measuring cup for mine.
- Close the lid and cook your waffle until golden and crisp. Cooking time will vary depending on your waffle maker. Read the manufacture's instructions for cooking time.
Cinnamon Glaze
- In a medium bowl sift the sugar and set aside.
- In a shallow bowl combine butter, powder sugar, cinnamon and agave or maple syrup. Slowly add milk or cream until you get a creamy consistency.
- When the waffles have cooled slightly drizzle your glaze or use it as a dipping glaze.
Notes
You can veganized any recipe using the right ingredients. For sour cream you can use a soy based greek yogurt or plain soy sour cream. Be mindful that replacing dairy on a recipe can alter the flavor. I recommend you to your unsweetened milks and soy based plain flavors.
For eggs you can use Bob Red Mills egg replacer or the egg replacer of your choice.
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