Print

Paleo Blueberry Waffles Recipe

Paleo Blueberry Waffles
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden, crispy, and bursting with sweet blueberries, these Paleo Blueberry Waffles are a breakfast lover’s dream. They’re gluten-free, dairy-free, and made with wholesome ingredients like almond flour. Perfect for meal prep or a laid-back weekend brunch, they’re quick to make and oh-so-satisfying.

Ingredients

Scale
  • 3 large eggs (room temp, optional separation for fluffiness)
  • 1/2 cup almond milk or coconut milk
  • 1/3 cup coconut oil (melted and cooled)
  • 2 tbsp pure maple syrup (optional)
  • 1 tsp vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder (aluminum-free)
  • 1/2 tsp sea salt
  • 3/4 cup fresh blueberries

Instructions

  1. Mix the Dry Ingredients: In a large bowl, stir together almond flour, tapioca flour, baking soda, baking powder, and salt.
  2. Whisk the Wet Ingredients: In another bowl, mix egg yolks (save whites if separating), almond milk, coconut oil, maple syrup, and vanilla until smooth.
  3. Combine the Batter: Slowly pour the wet ingredients into the dry. Stir gently until it’s just combined—don’t overmix!
  4. Optional Fluff Boost: Want extra fluffy waffles? Whip egg whites to stiff peaks using a mixer and fold them into the batter.
  5. Add Blueberries: Fold in the blueberries carefully to keep them whole.
  6. Prep the Waffle Iron: Heat the waffle iron and generously grease it with coconut oil or cooking spray.
  7. Cook: Spoon batter onto the waffle iron (amount depends on size). Close the lid and cook until the waffles are golden and crisp—about 3–5 minutes.
  8. Serve Hot: Top with maple syrup, nut butter, or more blueberries. Dig in!

Notes

Pro Tips

  • Always preheat your waffle iron—hot irons make crispier waffles.
  • Room-temperature eggs make mixing easier (and fluffier results).
  • Handle the batter lightly to keep waffles tender and airy.

Toppings Ideas

  • For a classic touch: Maple syrup + fresh fruit.
  • Feeling fancy? Coconut whipped cream and a sprinkle of granola.
  • Want savory vibes? Add a dollop of almond butter or a side of scrambled eggs.

Leftovers? No Problem!

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze waffles in layers with parchment paper for up to 2 months.
  • Reheating: Pop them in the toaster for a crispy finish—or bake at 350°F until warm. Frozen waffles? Straight to the toaster. Easy!

Find it online: https://paleo.recipes/paleo-blueberry-waffles/