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.

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.

I love to double batch them and then freeze the leftovers in a single layer for a fast paleo eggo breakfast or snack. 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.

Paleo Lemon Blueberry Waffles

Autumn @wholefoodfor7

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 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!