Blueberry Cake Waffles Recipe from Epi-Food

Our favorite hashtags are the ones made with batter. Good thing our friends at Epi-Food know that our love goes through our stomachs, so they whipped up this farm-tastic waffle recipe that makes us relive all our childhood cravings.

© Epi-Food

Ingredients for the Blueberry Cake Waffles (for 2-3 pers.):

For the waffles:

  • 250 g wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tsp. vanilla
  • 50 g coconut blossom sugar
  • 2 tablespoons Oat Base
  • 250 ml water
  • 2 tablespoons rapeseed oil

For the topping:

  • 150 g frozen blueberries
  • 2 tablespoons coconut blossom sugar or maple syrup
  • 4 tablespoons still water
  • 200 g soy yogurt, unsweetened


  • some rapeseed oil for baking

At will:

  • 3 tablespoons maple syrup

Preparation of Blueberry Cake Waffles:

  1. Mix whole spelt flour with baking powder, vanilla and coconut blossom sugar.
  2. Mix carbonated water with oat powder. If there are any lumps, use a whisk. Add oat-water mixture and canola oil to dry ingredients and whisk until smooth.
  3. Brush the waffle iron with a little rapeseed oil and pour about 3-4 tablespoons of the batter into the waffle iron for one waffle. Bake the waffles one after the other and leave to cool slightly on an oven rack. 
  4. Simmer frozen blueberries with water and maple syrup in a saucepan for about 10 minutes so that the blueberries break down and form a thick berry mixture. 
  5. Divide waffles between 2-3 plates and top each with soy yogurt and blueberry mixture. Add maple syrup to taste and serve lukewarm. Bon Epi-tit!

Source: recipe from Epi-Food.