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  • Ready In:
  • Makes about 12 waffles

To close out Native American Heritage Month, we are featuring Felicia Cocotzin Ruiz’s seriously delicious blue corn waffles recipe. Try these vegan waffles at your next family brunch or make them as a breakfast for one.

vegan waffles


  • 2 cups almond milk
  • ¼ cup applesauce
  • ½ cup maple syrup
  • 1 teaspoon apple cider vinegar
  • 1½ cups blue cornmeal
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ cup frozen blueberries
  • ¼ cup small walnut pieces


  1. Preheat waffle iron.
  2. In a large measuring cup, use a spoon to stir together almond milk, applesauce, maple syrup, and apple cider vinegar. Set aside.
  3. In a large mixing bowl, combine the cornmeal, whole wheat flour, baking powder, salt, blueberries, and walnut pieces.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients, mixing with a spoon until smooth.
  5. Cook waffles according to waffle iron instructions.

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“Blue Corn is an absolute staple to Pueblo Peoples diets and something that I grew up eating since I was a small child,” says Cocotzin Ruiz. Her blue corn waffles get their fluffy-crunchy texture from a combination of blue cornmeal and whole wheat flour. “They are quite light, and I enjoy eating them without any syrup as the sweetener is already in the batter,” she adds. Look for blue cornmeal, which tastes a little nuttier than yellow cornmeal, in the bulk bins at health food stores or Whole Foods Market. Bob’s Red Mill and Arrowhead Mills both sell it packaged. If you can’t find blue corn, these waffles will still taste great made with yellow cornmeal.

The FOK team loved them with frozen blueberries, but you can also substitute the same measure of fresh or dried blueberries.

about the author

Felicia Cocotzin Ruiz

Felicia Cocotzin Ruiz (Tewa/Xicana) is a holistic chef, Indigenous foods activist, and community educator sharing her insight on topics ranging from plant-centered eating to Native American foods for health and healing. She sees indigenous foods as models of nutrition, and has cultivated a modern cooking style influenced by her heritage. She has been featured in various publications including Spirituality & Health and the National Museum of the American Indian magazines, as well as the James Beard Award-winning cookbook, The Sioux Chef’s Indigenous KitchenVisit to learn more.

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