Turn on waffle maker to desired temperature setting. Setting will vary depending on your waffle maker and how you prefer your waffles.
Whisk almond milk, coconut oil, vanilla, ground flax seeds, maple syrup, and lemon juice together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
Whisk flour, baking powder, baking soda, salt, and lemon zest together in a large bowl.
Slowly add wet ingredients to the dry ingredients. Mix well until all ingredients are incorporated.
Ladle enough waffle mixture into your waffle maker so the bottom of the waffle maker is filled. Sprinkle 1 tablespoon (per waffle) of the frozen berries on top of the batter. Close waffle maker and cook according to your maker's directions.
This recipe makes 4 standard sized round waffles.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour in the red bag, not the blue bag!), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
These waffles freeze very well. Simply cool the waffles after they have been made, cut into quarters, and freeze. When ready, heat in your toaster, oven, or toaster oven.
I recommend using frozen wild blueberries in this recipe. Frozen because they are less juicy and will make less of a mess in your waffle maker. Wild blueberries because they are smaller than fresh, regular berries. If you can't find frozen wild blueberries, try to use smaller fresh blueberries rather than the larger ones.
Nutrition info listed below is for 1 of 4 waffles (without any toppings) and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.