And summer is upon us: Blueberry + Nectarine Waffles
This is a crisp, buttery (gluten-free) waffle that is typically reserved for more indulgent weekend breakfasting. I use this recipe when I want to make a batch for the whole family, usually doubling it so I’ll have leftovers to freeze for quick weekday toaster waffles.
Servings Prep Time
10waffles 10minutes
Servings Prep Time
10waffles 10minutes
Ingredients
Instructions
  1. First, I preheated my waffle iron so that can get niiiiiiice and hot while I mix up my batter.
  2. Then, I melted the butter and coconut oil in a small saucepan over medium heat.
  3. While that was workin’, I whisked together the flours, coconut sugar, baking powder, baking soda and salt in a large mixing bowl, making a little well in the middle for my wet ingredients to hang out in.
  4. Then, I whisked together the buttermilk, vanilla and eggs in a large measuring cup, and poured that into my little flour well. I poured the melted butter combo in there too, then gave it a few good stirs just to incorporate everything. Your batter will be lumpy. That’s totally cool, preferable even. We like our batter with some curves.
  5. I spooned up a couple big spoonfuls of batter into the waffle iron and let it do its thaaaang.
  6. I garnished each waffle with a little spoonful of vanilla yogurt and a few nectarine slices and blueberries.
  7. Then, I stuffed my face with waffles!