Ingredients

  • 1 cup fresh blueberries
  • 1 3/4 cups gluten free flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs – separate the yolks from the whites
  • 3/4 cup milk (we used oat milk)
  • 85g melted butter
  • 1 tsp vanilla extract
To serve:
  • Fresh blueberries, maple syrup and yoghurt or mascarpone

Method

  • Grease and prep your waffle iron
  • Whisk the flour, baking powder and salt in a large bowl
  • In a new bowl place the egg whites and whisk until soft peaks form
  • In a new bowl whisk together the melted butter, milk, vanilla extract and egg yolks
  • Combine the egg yolk mixture with the flour mixture until a smooth batter forms
  • Gently fold in the whipped egg whites and blueberries
  • Leave batter for sit for 5 minutes then use a soup spoon to ladle mixture onto your waffle irons
  • Serve with fresh blueberries, maple syrup and yoghurt or mascarpone