Blender Waffles


Preheat the oven to 350F / 175C / 155 fan.

Line a baking tray with greaseproof paper.

Remove the stalks from the strawberries, slice in half and toss with vanilla and maple syrup.

Bake until caramalised, stirring once – Approximately 25 minutes.


Add all the waffle ingredients to a high-speed blender, starting with the liquid at the bottom and blend until smooth, scraping the sides a couple of times with a spatula. Be careful to not overblend as this will make the waffles dense.

Heat your waffle iron and then brush the plates with a little oil. Add batter to the pan to cook (Depending on the depth of your waffle iron (approx 1/2 – 2/3 cup at a time) until your batter is finished.

Top waffles with our strawberry coconut yoghurt alternative and baked strawberries.


1 1/2 cup + 2 tbsp almond milk

1/4 cup coconut oil, melted

2 – 3 tbsp maple syrup to taste

1 tsp vanilla extract

1/3 cup gluten-free oats (30g)

2 cups gluten free flour blend. We used Bob’s Red Mill 1:1 gluten-free flour blend (320g)

1 tsp gluten free baking powder

1/2 tsp bicarbonate of soda

1/4 tsp sea salt

Oil of choice to grease the waffle iron


300g strawberries, tops removed

1.5 tbsp maple syrup, or to taste

1/2 tsp vanilla extract


Serve with Cocos Organic Strawberry Coconut Yoghurt Alternative