Oat & Buckwheat Blueberry Waffles (wheat-free, GF)

 You'll have to make sure you use GF oat flour if you're sensitive, but buckwheat flour is naturally gluten-free despite the misleading name.   These waffles have become a favorite around here - they have a lovely flavor and the wild blueberries are delicious in them. Yum! 

Freshly made waffles with a little butter and fresh maple syrup. 

Oat & Buckwheat Blueberry Waffles

Preheat waffle iron.  This recipe makes ~ 36 individual waffles, but obviously will depend on the size of your waffle iron. (Mine makes 6, so I make 6 batches of 6 waffles, then freeze cooled leftovers). 

Defrost in a bowl: 

1 cup wild blueberries

Mix together dry ingredients in a large bowl:

1 cup oat flour (use GF if Celiac or sensitive)

1/2 cup buckwheat flour (despite the name, buckwheat is a gluten-free grain)

1/2 cup white rice flour

1/2 cup tapioca starch

1/2 cup potato starch

1/4 cup sugar

2 - 3 Tbsp baking powder

1 tsp xanthan gum

2 tsp cinnamon

1 tsp salt

Mix together: 

3 1/2 cup milk

1/2 cup oil 

1/2 cup applesauce

4 eggs

Mix dry ingredients into the wet ingredients, just until combined.  Add and fold in the blueberries.  

Cook waffles as directed on your waffle iron, buttering between each batch.  Serve piping hot, or remove waffles to cooling racks.  Fully cool extras on a cooling rack.  These can then be frozen to toast later for delicious breakfasts!  Delicious served with maple syrup.  Enjoy! 

Oat & Buckwheat Blueberry Waffles (wheat-free, GF) by Successfully Gluten Free!