PaleoFLEX™ Lemon Blueberry Waffles

These naturally sweet, gluten-free waffles are a must-make for breakfast! All you need is about 10 minutes of easy prep time, then let your waffle iron do its job for perfectly crispy waffles every time.

To make these waffles PaleoFLEX™, we sweetened the batter with a bit of maple syrup and vanilla extract instead of processed sugar, and added dairy-free creaminess with a bit of full fat coconut milk. We also nixed the traditional flour in favor of a combination of almond flour and arrowroot flour. Arrowroot starch comes from the Maranta arundinacea plant, which is considered a herb, so it makes a great choice in this Paleo-inspired recipe.

It’s super simple to prep these lemon blueberry waffles. First, whisk together the dry ingredients in a large bowl, then whisk the wet ingredients separately. Pour the wet into the dry, and mix until just combined. Slowly fold in the blueberries.

Pour the batter into a preheated waffle iron greased with a bit of coconut oil. Most waffle irons should have directions for how long to cook your waffles, but a good rule of thumb is to cook for about four to five minutes each. My Belgian flip-style waffle maker made three large waffles, but you might be able to make four smaller ones depending on the brand you have.

Serve your lemon blueberry waffles warm, with a drizzle of maple syrup and topped with fresh blueberries and lemon zest. Grab a fork and dig in!

Tips:

• Try topping these waffles with a bit of whipped coconut cream.
• Make your own frozen waffles! Make a double batch of these and freeze the leftovers for 4-6 months.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.