Slow Weekend Waffles Recipe

Our Saturday Morning Staple: Almond Flour Oat Waffles with Blueberry Topping

Servings: 3 waffles

There’s something magical about slow Saturday mornings. As a kid, I remember the smell of fresh coffee and the comforting sizzle of a pan as my dad made us pancakes for breakfast. He would lift me up, let me stir the ingredients together, and even though I was only helping, it made me feel like a little chef. Now, I get to pass on that tradition, but with a modern twist—waffles instead of pancakes. Early on Saturdays, while Christina gets some extra sleep, I get up with our toddler, Isla, fire up the French press, and let her mix the ingredients just like I used to. This recipe has become our weekend ritual, a way to slow down and savor the morning.

These Almond Flour Oat Waffles are a delicious and wholesome start to the day. The combination of almond flour and oat flour gives them a slightly nutty flavor with a light and fluffy texture. Paired with a simple yet delightful blueberry topping, these waffles are a hit in our home—especially with Isla.

Ingredients:

For the Waffles:

• 1 cup almond flour

• 2 cups oat flour (I blended sprouted oats in the blender)

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon

Vegan “Eggs”:

• 2 tablespoons flaxseed powder

• 4 tablespoons water

Vegan “Buttermilk”:

• 1½ cups soy milk

• 1 tablespoon apple cider vinegar

• 3 tablespoons melted coconut oil (heat in the microwave for about 30 seconds if solid)

For the Blueberry Topping:

• 2 cups frozen blueberries

• 1 tablespoon chia seeds

• Zest of one lemon

• 1 teaspoon cornstarch (or arrowroot powder)

• 3 teaspoons cold water

Instructions:

1. Prepare the Vegan “Eggs” and “Buttermilk”:
   In a small bowl, mix 2 tablespoons of flaxseed powder with 4 tablespoons of water. Set aside and let it sit for a few minutes until it thickens.
   In a separate bowl, combine 1½ cups of soy milk with 1 tablespoon of apple cider vinegar. Let this mixture sit for a few minutes to curdle—it’s now your vegan buttermilk.

2. Mix the Dry Ingredients:
   In a large mixing bowl, combine the almond flour, oat flour, baking powder, salt, and cinnamon. Stir until well combined.

3. Combine the Wet Ingredients:
   Add the flaxseed mixture (vegan eggs), vegan buttermilk, and melted coconut oil to the dry ingredients. Stir until just combined. Note: If your coconut oil is solid, heat it in the microwave for about 30 seconds until melted. The batter will thicken as it sits, so keep some extra soy milk on hand to adjust the consistency if needed. You want the batter to be just pourable.

4. Cook the Waffles:
   Preheat your waffle maker. Once it’s ready, add about 1 cup of batter to the waffle iron. Close the lid and let it cook. You’ll notice steam escaping as the waffles cook—this is normal. The steam will settle after a few minutes, and that’s usually when the waffles are done. Check for a golden brown color to know they’re ready.

5. Make the Blueberry Topping:
   While the waffles are cooking, prepare the blueberry topping. Add 2 cups of frozen blueberries to a saucepot over medium heat. As they begin to defrost, stir in 1 tablespoon of chia seeds and the zest of one lemon. Bring the mixture to a simmer. In a small bowl, mix 1 teaspoon of cornstarch with 3 teaspoons of cold water. Slowly pour this mixture into the simmering blueberries, stirring continuously until the sauce thickens.

6. Serve:
   Top your freshly made waffles with the warm blueberry topping and a light drizzle of maple syrup to taste. Enjoy the comforting flavors and the warmth of a slow Saturday morning.

This recipe is more than just a breakfast treat for us—it’s a way to make memories, to slow down and connect, even in the midst of busy lives. I hope it brings a little bit of that magic into your home as well.