gluten free waffles with blueberry syrup sauce and cream

I love it when a gluten free dish is just as good if not better than the original, and these certainly qualify. They are fluffy, light and crispy, all things a good waffle should be. This makes 4 to 5 large waffles. Leftover waffles can be frozen then defrosted and toasted for a great quick breakfast. The blueberry sauce can also be frozen.

Watch the video or scroll down to the recipe below.

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gluten free waffles with blueberry syrup sauce and cream

Author Mary Griffiths

Ingredients

Waffles

• 2 eggs
• 1/2 cup oil we use avocado oil from Costco
• 1 3/4 cups milk
• 1/2 teaspoon vanilla
• 2 cups gluten free all purpose flour from Mary's gluten free flour mix
• 2 tablespoons of sugar
• 4 teaspoons baking powder
• pinch salt
• melted unsalted butter for brushing waffle iron

Blueberry sauce

• 2 cups frozen berries we use organic from Costco
• 6 tablespoons of sugar

Cream

• 1/2 pint whipping cream
• 2 tablespoons icing sugar

Instructions

• Place partially defrosted blueberries in a saucepan (microwave if necessary). Add sugar and simmer for around 20 to 30 minutes until slightly thickened. Cool a little before use. The sauce will be slightly runny, it is part syrup, part sauce! If a thicker sauce is desired, cornstarch can be added.
• Beat eggs until well mixed. Add oil, milk and vanilla. Beat until combined. Add flour, sugar and baking powder. Mix until just combined.
• Preheat waffle maker, brush with melted butter before each waffle. Use around 1/5 to 1/4 of the batter for each waffle. While waffles are cooking whip cream with the icing sugar. Serve waffles with the blueberry sauce, cream and dusted with icing sugar if desired.