Blender Lemon Blueberry Waffles (Paleo-Friendly)

Looking for a healthy, gluten-free breakfast that’s both easy and delicious? These Blender Lemon Blueberry Waffles are paleo-friendly, made with almond flour, tapioca flour, and naturally sweetened with agave or maple syrup. Bursting with fresh blueberries and zesty lemon flavor, they’re perfect for a quick breakfast or weekend brunch. Cooked to golden perfection in a waffle maker, they’re light, fluffy, and topped with a homemade blueberry compote for a sweet, tangy finish. Whether you’re following a paleo diet or just want a nutritious waffle recipe, this one is sure to become a favorite!

Ingredients

For the Waffle Batter:

• ½ cup almond flour
• ½ cup tapioca flour
• 3 tablespoons coconut flour
• 4 eggs, room temperature
• 1 tablespoon lemon olive oil (Costabile brand recommended; use code 15GOLDENGK for 15% off)
• ½ cup almond milk, room temperature
• 1 tablespoon additional almond milk, room temperature
• 1 ½ teaspoons baking powder
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 tablespoon agave syrup or maple syrup
• ½ cup blueberries

For the Blueberry Compote:

• ½ cup blueberries
• 4 tablespoons water
• Squeeze of fresh lemon juice
• 1 teaspoon coconut sugar (optional)

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Instructions

For the Waffles:

1. Add all batter ingredients (except the blueberries) into a blender. Blend until smooth and fully combined.
2. Gently fold the blueberries into the batter.
3. Preheat your waffle maker and lightly coat it with coconut oil.
4. Pour the batter onto the heated waffle maker and close the lid.
5. Cook until the waffle maker’s indicator light signals it’s ready. If your waffle maker doesn’t have a light, cook until the waffles are golden brown and crisp.

For the Blueberry Compote:

1. In a small saucepan, combine the blueberries, water, lemon juice, and optional coconut sugar.
2. Heat over low heat, stirring occasionally, until the blueberries soften and the mixture thickens into a rich purple sauce.
3. Remove from heat and serve warm over the waffles.

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Why You’ll Love This Recipe

• Quick & Easy: Made in a blender, these waffles require minimal effort and cleanup.
• Wholesome Ingredients: These paleo-friendly waffles are gluten-free, dairy-free, and made with nutrient-dense flours and natural sweeteners.
• Bursting with Flavor: The bright tang of lemon pairs perfectly with the sweet burst of blueberries.
• Versatile: Great for breakfast, brunch, or even a sweet snack!

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Tips

• Room Temperature Ingredients: Ensure eggs and almond milk are at room temperature for a smoother batter.
• Waffle Maker Tips: Don’t overfill the waffle maker to avoid spillage.
• Crispier Waffles: For extra-crispy waffles, cook them a little longer after the indicator light turns on.

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Variations and Substitutions

• Different Sweeteners: Swap agave syrup with honey, maple syrup, or date syrup to suit your taste.
• Other Berries: Substitute blueberries with raspberries, blackberries, or chopped strawberries.
• Coconut-Free: Replace coconut flour with an extra tablespoon of almond flour if you prefer.
• Nut-Free: Use cassava flour in place of almond flour and coconut milk instead of almond milk.

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FAQs

Can I make the batter ahead of time?
Yes! You can refrigerate the batter for up to 24 hours. Stir well before using.

What if I don’t have a waffle maker?
You can use the batter to make pancakes on a stovetop griddle or non-stick pan.

Can I freeze these waffles?
Absolutely! Let the waffles cool completely, then freeze them in an airtight container. Reheat in a toaster or oven for a quick breakfast.

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Serving and Suggestions

• Serve the waffles warm with the blueberry compote drizzled on top.
• Add a dollop of coconut yogurt or whipped coconut cream for extra creaminess.
• Sprinkle with fresh lemon zest for a bright, citrusy finish.
• Pair with a cup of herbal tea or fresh-pressed juice for a complete paleo breakfast.

Enjoy these delicious Lemon Blueberry Waffles—your new go-to for a healthy, indulgent morning treat!