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These classic paleo blueberry waffles are crisp on the outside, soft and fluffy on the inside, freezable, and family approved! They’re gluten free, grain free, dairy free, refined sugar free, and easy to make.
Waffles are totally nostalgic for me and I’m sure for so many of you too!
There was a time as a kid when I popped toaster waffles twice a day – once for breakfast and again for a second dinner (or dessert!)
Crispy waffles with melty butter and maple syrup? Absolutely heavenly. I’ll take them anytime!
And luckily you’re in for a treat here, because you can FREEZE these waffles so you don’t have to do the work every time you’re craving them! I’ll explain how to freeze and reheat below 🙂
What You Need to Make Paleo Blueberry Waffles
First, let’s see what we need to prepare these waffles. All ingredients are pretty standard for paleo baking so you likely have most of them already:
large eggsalmond milk, or light coconut milkcoconut oil, refinedpure maple syruppure vanilla extractblanched almond flourtapioca flourbaking sodaaluminum free baking powderfine sea salt fresh blueberries
How to Make Paleo Blueberry Waffles
First, in a large mixing bowl, combine all the dry ingredients. In another bowl, whisk together the egg yolks, milk, maple syrup, coconut oil and vanilla. Pour this mixture into the dry ingredients stir until well combined.
Place the egg whites in a large mixing bowl beat on high speed with an electric hand mixer until stiff peaks form. Fold the egg whites into the batter to combine, then fold in the blueberries.
Heat your waffle iron and brush it well with coconut oil or spray with avocado oil or coconut oil cooking spray to prevent sticking. Pour the batter into the center of iron, gently spreading just a bit before closing.
Cook waffles according to your waffle iron’s instructions. This recipe will make about 6 servings, but may vary depending on your iron.
How to Freeze Paleo Blueberry Waffles
I love that you can freeze these waffles so you can make them ahead of time for the week!
After cooking them in the waffle iron, allow them to cool slightly.
Freeze in single layers separated by a sheet of parchment paper in a large plastic bag or wrapped in plastic or freezer paper.
To reheat, you can toast them in a toaster oven or pop-up toaster until heated through and crisp. Then top with goodies and enjoy!
Perfect Paleo Waffle Toppings
I love topping these blueberry waffles with a little melted ghee or vegan butter and extra maple syrup. So classic!
Or try almond butter, maple syrup and extra berries, coconut yogurt or whipped cream, and chopped nuts. You can’t go wrong!
I can’t wait for you to try these paleo blueberry waffles! Grab your ingredients and your waffle iron because it’s time for breakfast – let’s go!
Paleo Blueberry Waffles {Gluten-Free, Dairy-Free}
Paleo Blueberry Waffles {Gluten-Free, Dairy-Free)
These classic paleo blueberry waffles are crisp on the outside, soft and fluffy on the inside, freezable, and family approved! They’re gluten free, grain free, dairy free, refined sugar free, and easy to make. Prep Time: 15 minutesCook Time: 10 minutesCourse:Breakfast, BrunchCuisine:Brunch, PaleoKeyword:baking, blueberries, dairy free, gluten free, paleo, wafflesServings: 6 servings
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Ingredients
3largeeggs room temperature, separated**1/2cupalmond milkor light coconut milk1/3cupcoconut oilrefined, melted and cooled to almost room temp2tbsppure maple syrup1tsppure vanilla extract1 1/2cupblanched almond flour1/3cuptapioca flour1/2tspbaking soda1tspaluminum free baking powder 1/2tspsea salt3/4cupfresh blueberries
Instructions
In a large mixing bowl, combine all the dry ingredientsIn another bowl, whisk together the egg yolks**, milk, maple syrup, coconut oil and vanilla, then pour this mixture into the dry ingredients stir until well combined.If separating the eggs, place egg whites in a large mixing bowl beat on high speed with an electric hand mixer until stiff peaks form. Fold the egg whites into the batter to combine, then fold in the blueberries.Heat your waffle iron and brush it well with coconut oil or spray with avocado oil or coconut oil cooking spray.Pour batter into the center of iron, gently spreading just a bit before closing. Cook waffles according to your waffle iron’s instructions. This recipe will make about 4-6 servings but may vary depending on your iron.Serve hot with optional toppings like maple syrup, melted ghee or vegan butter, more berries, nut butter, coconut yogurt and granola – the possibilities are endless! Enjoy! *See note about freezing for later use.
Recipe Notes
*You can freeze the cooked waffles and toast them in a toaster, toaster oven, or regular oven if you want to make these ahead of time. Freeze in single layers separated by a sheet of parchment paper.
**I’ve made these waffles with and without separating the egg whites and yolks, and the difference in texture is fairly minimal if you choose not to separate the eggs and beat the whites. If not separating, simply whisk together the whole eggs with the wet ingredients.
Nutrition
Calories: 355kcalCarbohydrates: 20gProtein: 9gFat: 29gSaturated Fat: 12gCholesterol: 93mgSodium: 363mgPotassium: 148mgFiber: 3gSugar: 7gVitamin A: 145IUVitamin C: 2mgCalcium: 141mgIron: 2mg
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Want More Paleo Breakfast and Brunch Recipes? Try One of These!
Blueberry “Buttermilk” Pancakes
Sweet Potato Hash with Sausage and Eggs
Classic Paleo Waffles
Bacon Sweet Potato Waffles
Lemon Blueberry Coffee Cake
Cinnamon Roll Pancakes
Paleo Cinnamon Rolls
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