Gluten-Free Yogurt Waffles with Lemon-Lavender Blueberry Syrup

30 June 16, 2016 - At Home, Essential Oil Recipes, Healthy & Fit, Nutrition with Essential Oils, Recipes, Vitality™ essential oils, Wellness, Young Living Lifestyle

Mom was right! Breakfast really is the most important meal of the day. Packed with complex carbohydrates, protein, and wholesome ingredients, these Gluten-Free Yogurt Waffles are just the thing to keep you full and focused throughout your morning.

And what are waffles without syrup? With pure Vitality™ essential oils and real blueberries, our Lemon-Lavender Blueberry Syrup is a lighter option that doesn’t compromise on flavor. Create this delicious and easy recipe created by Sylvie Shirazi of Gourmande in the Kitchen and make mom proud.

Gluten-Free Yogurt Waffles Recipe

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Serving Size: Makes 4 round 8-inch waffles

Gluten-Free Yogurt Waffles Recipe


  • 1 ½ cups Gary’s True Grit™ Gluten-Free Pancake and Waffle Mix
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 tablespoons coconut sugar
  • 8 ounces plain whole milk yogurt (preferably with a loose consistency)
  • 2 large eggs
  • ¼ cup melted coconut oil (plus more for waffle iron)
  • 1 teaspoon vanilla extract


  1. In a large bowl, whisk together flour, baking powder, salt, and coconut sugar. In another bowl, whisk together yogurt, eggs, melted coconut oil, and vanilla extract until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 10–15 minutes for the flour to fully hydrate. While waiting, make the syrup.
  2. Combine the blueberries, honey, and lemon juice in a small saucepan and bring to a boil. Reduce heat and simmer for 5–10 minutes or until the mixture is syrupy. Set aside to cool slightly; then add Lavender and Lemon Vitality essential oils, stirring well to combine.
  3. Heat waffle iron at medium heat and brush with melted coconut oil. Pour ¼ of the batter onto iron and close. Cook until waffle is golden brown and crisp, about 4 minutes. Transfer to a wire rack set on a baking sheet in a low-temperature oven to keep warm; repeat with remaining batter.
  4. Serve immediately topped with the Lemon-Lavender Blueberry Syrup.

What are your go-to breakfast recipes to keep you full and energized throughout your morning? Share in the comments below!

  • Danielle Slingerland

    we don’t have the waffle mix in europe, can i substitute it with the regular einkorn flour? And if so what should I amend in the recipe? grts, Danielle

    • Hi Danielle, You are welcome to try substituting the Einkorn Flour in your favorite waffle recipe and let us know how it turns out. Thanks for stopping by!

  • Mia

    This recipe looks great, but I’m wanting to make pancakes instead. I have yougurt in the fridge. Can I use the same recipe and make pancakes instead?

    • Mia,

      This recipe will work for pancakes, too. The pancakes might be a bit more ‘crisp’ on the outside, but they’re still delicious.

      Thanks for stopping by!

  • Rachael

    We don’t have a need to use a gluten-free mix, so what can we use as a substitution? Would we use our own pancake/waffle mix of choice, or could we simply just substitute our favorite type of flour in its place?

    • Young Living

      Hi Rachael, You are more than welcome to use your favorite type of flour or pancake/waffle mix! Thanks for stopping by!

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