Vanilla Waffles with Blueberry Compote

These waffles are just the best weekend breakfast! They are such a treat and they are super easy to make. I love how filling and delicious they are especially when combined with the blueberry compote and creamy coconut yogurt. To make them even more scrumptious I like to drizzle them with some peanut butter.

Makes about 2-4 waffles depending on the size of your waffle iron


1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy)
1 1/4 cup of creamy almond milk
1 teaspoon of apple cider vinegar
2 tablespoons of melted coconut oil
3 tablespoons of maple syrup
1 tablespoon of One Earth Vanilla Villa blend – if you can’t find it add 1 teaspoon of vanilla powder or extract
1 teaspoon of baking powder
a pinch of pink Himalayan salt or sea salt

For the Blueberry compote:

1 cup of fresh or frozen blueberry
1 teaspoon of chia seeds
1 tablespoon of maple syrup (optional)


I love serving these waffles with some coconut yogurt, peanut butter and extra maple syrup.

Start by making the blueberry compote. Simply place all the ingredients into a pan and put it on a medium heat with a splash of water. Let it bubble away for 10-15 minutes until it reach a jam kind of consistency. Leave it onto one side while you are making the waffles.

Pour the almond milk into a bowl and add in the apple cider vinegar. Let it sit for about 10 minutes until the milk starts to thicken and becomes similar to buttermilk. In a separate bowl mix together the flour with baking powder, salt and One Earth blend.
Add the coconut oil and maple syrup to the milk mixture and give it a stir. Pour the wet ingredients into the dry one and mix everything together until you have a smooth batter.

Let it sit for 5 minutes while the waffle iron is heating up. Pour the batter into the iron and cook according to the manufacturer instructions, I cooked mine for about 15 minutes. Serve the waffles straight away with the blueberry compote, coconut yogurt and fresh berries. Enjoy!

Share This Recipe:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Reply