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We often make blackberry waffles as an alternative to pancakes, they do make a tasty change but mainly because they are quicker to prepare than the stacks of pancakes our families demand.

These blackberry waffles are made with oats and your berry choice can change with seasonally available fruits.

Vegan, wheat free – for gluten free use gluten free oats.

Prep time – 5 minutes
Cooking time – 10 minutes

Makes 4 waffles.

For the blackberry waffles
250ml of almond milk or other
200g of oats
2tbsp. of maple syrup
1tsp. of coconut oil and for oiling the waffle iron.
10 blackberries
1tsp. of vanilla extract
½ tsp. of baking powder

For the blackberry chia jam
200g of blackberries
1 tbsp. of chia seeds
1 tbsp. of maple syrup

To serve
Coconut yoghurt or yoghurt of your choice.


Heat the oven to 200 °C

How to make the blackberry chia jam.
Add the blackberries, chia seeds and maple syrup to a medium pan and gently heat, stirring regularly. Allow the fruit to gradually soften and as it does gently crush the berries. Gradually the jam will thicken. This should take about 10 minutes. Set to one-side to cool. The jam can be stored in an airtight container in the fridge for up to 5 days.

How to make the blackberry waffles.
Turn on/heat the waffle iron. Brush with the coconut oil.
In a food processor or blender add the oats and pulse until they become oat flour. Add the almond milk, maple syrup, coconut oil, vanilla extract and baking powder, then blend together until they make a thick batter.
Add the blackberries and gently stir in.

Spoon the mix onto the waffle plate, spread out evenly. Close the lid and cook for 6 minutes (do not open the lid in this time) check the waffles after 6 minutes and if they require – cook for a further 2 minutes until golden.

Once the blackberry waffles are ready, place them onto a plate and serve with a spoonful of yoghurt and a generous serving of  blackberry chia jam.