Gluten-free, dairy-free, nut-free with keto option these Lemon Blueberry Paleo Waffles are an easy way to change up your waffle scene with a lot of flavor. We make waffles every Monday and these are simple enough for a weekday breakfast and also lovely for a brunch, baby shower, or holiday breakfast. I love them topped with my Whipped Coconut Cream and maple syrup though my boys enjoy them plain too.

Why We Love These Paleo Waffles

The ingredients are simple and I can make the batter in less than ten minutes. I love them with the three flour combination. The healthy fats in the coconut and almond flours help keep my tall, hungry boys full. However, if you need a nut-free option, you can use cassava flour instead.

Tips and Tricks

Not a fan of lemon? Just leave out the lemon zest and extract for just blueberry paleo waffles. Don’t have blueberries? These are also tasty as just lemon waffles.

We like them light and crispy but keep in mind if you want your waffles more thick, add more flour. Same with if they turn out too thick and you want them crispier, add more milk.

*Busy morning tip: Make extra of these, then freeze on a wire cooling rack in a single layer. This will allow them to freeze without getting smooshed or lose their crispiness. Once frozen, then you can store them all together in a freezer ziplock or storage container. We call them our Paleggos – our Paleo Eggos ; ). On a busy morning, just pop one of these into the toaster and get on your way!

My Favorite Waffle Irons

Yes, you do need a waffle iron to make these Paleo Lemon Blueberry Waffles. I have two waffle irons I love: this mini waffle maker by dash and this double-sided Belgium waffle iron for keeping up with the masses.

Ingredients

• Eggs – Separated. The egg whites whipped until stiff peaks is what makes these waffles light and crispy!
• Extra light tasting olive oil – Or you can use avocado oil. Just make sure if you use olive oil, it’s “extra light tasting” or else your waffles will taste like olives.
• Baking powder
• Salt
• Almond milk – I use unsweetened vanilla Silk almond milk.Can swap with another dairy-free milk of choice.
• Flour – Use just cassava flour for a single-ingredient nut-free option. Or use the three flour combination of coconut + tapioca + almond flour, my favorite!
• Coconut sugar  – These waffles aren’t sweet, this just gives it a little more full of a flavor. My husband prefers granulated monk fruit sweetener instead for a keto variety with the three flours.
• Lemon zest – That just means tiny pieces of grated peel of a lemon. I do this with a small handheld zesting tool I bought at Winco, like this one from Amazon. 
• Lemon extract – I found this in the baking aisle by the vanilla. 
• Fresh blueberries – I recommend fresh blueberries for this, as frozen ones will make the waffles not as crispy and turn purple.

Paleo Lemon Blueberry Waffles

Autumn @wholefoodfor7

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 6 makes 5 7-inch waffles

Ingredients

  

• 2 eggs carefully separated
• 1/2 cup extra light tasting olive oil or melted coconut oil
• 1 1/2 cup almond milk or carton (not canned) coconut or other DF milk
• 1 tablespoon baking powder
• 1 tablespoon coconut sugar or granulated monk fruit sugar for low carb
• 1 teaspoon salt
• 1 medium-large lemon, zest only
• 1 teaspoon lemon extract
• 1 pint fresh blueberries

Flour option 1 (all three combined)

• 1 cup almond flour
• 1 cup tapioca or arrowroot flour
• 1/2 cup coconut flour

Flour option 2

• 1 3/4 cup cassava flour

Instructions

 

• Preheat waffle iron.
• In a small bowl, beat egg whites with a mixer until stiff peaks form. You might feel this is too "fussy" and be tempted to skip it. Don't! It gives the waffles their light crispiness.
• Combine all other ingredients except blueberries (including egg yolks and only the zest from the lemon) in a large bowl, using either flour option 1 OR 2. Stir to combine. **BATTER CHECK: See note below for what batter consistency should be like.
• Once combined, gently fold in egg whites and blueberries (batter should be lumpy – don’t beat in the egg whites, these will make these waffles fluffy!).
• Cook in waffle iron per your waffle irons directions. My waffle iron is a 4.5" deep belgium waffle pan and this makes five large 7" circle waffles or 20 4" mini waffles. Amount of waffles made will vary based on the size of your waffle maker. Also, I don't need to spray my waffle iron with cooking oil before making these, as the higher oil content in this recipe doesn't stick, but test your waffle iron.
• Enjoy topped with maple syrup, ghee, nuts, berries and whipped coconut cream, or nut butter.
• To freeze - lay in a single layer on a cooling rack. Once frozen, then you can store all together in a glass dish or freezer gallon ziplock. Toast or microwave straight from the freezer to reheat. Great for fast breakfasts or after-school snack!

Notes

**Batter should have the consistency of like a cake mix. If it is drippy/runny or not holding together when you are cooking, add a little more flour (1-2 tablespoons at a time). If the batter is too thick like brownies and really dense when you cook them, then add more milk. These should be light and crispy!