Blueberry Waffles

Prep time:
Cook time:
Total time:
Serves: makes 8 six-inch round waffles


  • 1¾ cups (260 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (2 grams) fine sea salt
  • 1¾ cups (414 ml) cashew, almond, or other dairy-free milk
  • 2 large eggs
  • ½ cup (120 ml) grapeseed oil (or other neutral cooking oil)
  • 1 tablespoon (20 grams) creamy, churned honey
  • 2 handfuls fresh blueberries


  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. In a separate bowl, whisk the nut milk, eggs, oil, and honey together. Pour over the dry mixture, and stir with a fork until just combined. Fold in the blueberries. Let the batter rest for 5 minutes.
  3. Meanwhile, heat your waffle iron. Pour, or ladle, enough batter to cover about ⅔ of the surface (the rest will spread once you close the top). Cook according to the manufacturer’s directions. A sure sign of doneness is once you see all the steam has stopped shooting out the sides.