These Lemon Blueberry Blender Waffles are full of fresh blueberries, lemon zest, and Greek yogurt for extra protein! They’re flourless, sweetened with maple syrup, and completely delicious. They are super family friendly, and can be meal prepped, frozen, and re-heated as well!
Lemon blueberry will forever be one of my favorite flavor combinations in the whole world. It’s so fresh and springy and I can’t get enough of it! Especially when that combination is in the form of any baked good or breakfast-y item, it’s to die for!
Also especially when it’s in the form of blender waffles! Any batter that can be made completely in the blender is a win in my book. These are also flourless, and you’d never ever know! The oats get ground up into the batter and they make the waffles hearty and filling, which I love. Lots of fiber and protein for staying power!
These are super family friendly too and would be absolutely perfect to make for Easter Brunch!
These can also be meal prepped and kept in the fridge all week, or you can freeze them and pop them in the toaster when you’re ready!
Endless possibilities with these waffles.
I love topping them with a scoop of Greek yogurt (I used plain here but vanilla is SO good too), some extra blueberries, a little bit of lemon zest (totally puts them over the top!), and maple syrup of course!
All I want for breakfast for the foreseeable future!
Lemon Blueberry Oatmeal Blender Waffles
These Lemon Blueberry Blender Waffles are full of fresh blueberries, lemon zest, and Greek yogurt for extra protein! They're flourless, sweetened with maple syrup, and completely delicious. They are super family friendly, and can be meal prepped, frozen, and re-heated as well!
- 2 cups oats
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- zest of 1 lemon, plus extra for serving
- juice of 1/2 a lemon
- 1/2 cup plain Greek yogurt, plus extra for serving
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened vanilla almond milk (can substitute any milk)
- 3/4 cup blueberries, plus extra for serving
- maple syrup for serving
Preheat your waffle iron to its medium-high setting.
Combine all ingredients except for the blueberries in a blender. Blend until smooth. Add the blueberries and stir to combine. Spray your waffle iron liberally with nonstick spray. Pour about 1/3-1/2 of the batter in the iron, depending on how big you want your waffles to be. (This will make 2 large belgian waffles or 3-4 small/medium waffles). Cook for about 4 minutes or until golden.
To serve, top waffles with a scoop of greek yogurt, a sprinkle of lemon zest, extra blueberries, and maple syrup!
*These waffles can be frozen for up to 2 months and reheated in the toaster, microwave, or oven!
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