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If you have a waffle maker, and if Paleo blueberry waffles sound delicious to you, than you’ve got to try these Paleo + Gluten-free Mashed Blueberry Waffles!

These bad boys are fluffy-on-the-inside, yet crispy-on-the-outside waffles that are grain-free and dairy-free. And they are full of mashed blueberries, which results in the prettiest blue colored waffle. Well actually, they are still brown on the outside, but they have lots of blue flecks on the inside, and are so addictively yummy!

Plus, they refridgerate and freeze really well, so you can make these when you have a bit of time, and then enjoy clean protein-packed breakfasts during the week. 

Paleo + Gluten-free Mashed Blueberry Waffles | Perchance to Cook, www.perchancetocook.com

I’ve actually been working on this recipe ever since I got my waffle maker about a month ago. I had to figure out the batter texture that works, since it is actually different than pancake batter. ( I didn’t know!)

I also had to figure out how to use my waffle maker, which was not as intuitive as I was hoping for. Though maybe it is the type of waffle maker that I have. I’d love to hear of any waffle maker brands or models that any of you have and love. 🙂

Despite the many attempts that it took to perfect, and figure out my waffle maker, I still can’t help but wonder.. Why did I wait so long to buy a waffle maker?

I mean, really… why?!

Paleo + Gluten-free Mashed Blueberry Waffles | Perchance to Cook, www.perchancetocook.com

Waffles are such a fun, delicious breakfast option. They are indulgent really.. the way they are crispy-on-the-outside, yet fluffy-on-the-inside, and can be slathered in almond butter, maple syrup, and coconut cream.

I mean, they can be slathered in anything that your heart desires but my personal favorite is almond butter, maple syrup, coconut cream and berries. NOM.

You don’t have to even make a whipped coconut cream, just refrigerate a can of coconut cream (without any preservatives in it) and put a spoonful of it on top of your waffle.

I love how easily waffles can be made Paleo! Indulgent, yet clean… sounds good to me!

Paleo + Gluten-free Mashed Blueberry Waffles | Perchance to Cook, www.perchancetocook.com

I came up with some Paleo waffle making tips, to hopefully help in your paleo waffle making endeavors:

1) Get coconut oil spray. This is so helpful because it helps easily remove your waffle from your waffle maker and it keeps your waffle maker clean.

2) Take time to figure out your waffle maker. Mine needed to be set to a higher temperature than the instruction manual recommended. I figured out that setting it at a 4 out of 5 resulted in a crispier waffle.

For my waffle maker ( I bought a vertical waffle maker from Cuisine Art ), you pour the batter into the top of it. Which has its benefits, but which is a bit frustrating as the opening doesn’t fit things like… blueberries.

However, this lead me to create this Paleo + Gluten-free Mashed Blueberry Waffles recipe, which is delicious! I actually prefer the taste, texture and flavor of adding mashed blueberries to the batter instead of whole ones. So, that was a win!

Though, I imagine folding in some whole blueberries into this recipe would result in double the blueberry goodness. Let me know if you try that! 🙂

I very much like the way that the waffles cook in my waffle maker, though it took some time getting use to. It also isn’t as clean as you would think. Though I’m not sure if making waffles is just messy in general because I have nothing to compare it to. I’d love to hear of your favorite waffle maker models.

Paleo + Gluten-free Mashed Blueberry Waffles | Perchance to Cook, www.perchancetocook.com

3) Figure out how you like your waffles. I have found that there is no real “right” texture or flavor of waffles, it’s more about what you personally like. I prefer them to be only slightly crispy, though some people like very crispy.

I found that using tapioca flour, almond flour, and olive oil resulted in just the right texture for me. It’s light and fluffy.

I did try using almond butter, but I wasn’t a fan of making them this way. Not because of how they taste, but because I found that the amounts of almond butter required was just way too much to ingest at one time.

Let’s face it, your going to eat a whole waffle in one sitting, so it’s hard for me to imagine eating so much almond butter! Though maybe that’s just me.

For a little bit of perspective, 1/2 cup of almond flour is 320 calories vs. 1/2 cup of almond butter which is 790 calories.

Paleo + Gluten-free Mashed Blueberry Waffles | Perchance to Cook, www.perchancetocook.com

Also, toppings are everything!

As I mentioned, I love maple syrup, coconut cream and berries on top of my waffles. And because of this I usually don’t put any sweetener in this Paleo + Gluten-free Mashed Blueberry Waffles recipe.

I know this recipe calls for 2 tsp of maple syrup or honey. But this is with the consideration that some people might eat these plain. If you are planning on eating them with nothing on top, definitely add a bit of sweetener to the batter.

But if you are planning on adding maple syrup on top, the sweetener inside the batter totally isn’t necessary.

Paleo + Gluten-free Mashed Blueberry Waffles | Perchance to Cook, www.perchancetocook.com

4) Waffles refrigerate and freeze so well!

I made a big batch of these Paleo + Gluten-free Mashed Blueberry Waffles, had some for breakfast, then put them in the fridge and had them again during the week. It was such a treat!

I just put them in the oven at 425 for a several minutes to reheat them. I found that this made the waffles even crispier!

I found this Momables post on How to Freeze Waffles to be helpful.

Enjoy! I’d love to hear other paleo waffle tips!

Other Paleo waffles you’ll love:

4.34 from 9 votes

Paleo + Gluten-free Mashed Blueberry Waffles

Servings: 3
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Paleo + Gluten-free Mashed Blueberry Waffles | Perchance to Cook, www.perchancetocook.com
Fluffy-on-the-inside, yet crispy-on-the-outside waffles that are grain-free and dairy-free. Made with almond flour and tapioca flour.


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  • Put the blueberries, eggs, olive oil, unsweetened almond milk, and honey/maple syrup into a food processor or blender and mix.
  • In a large bowl, mix the almond flour, tapioca flour, baking soda, and cinnamon together with a fork.
  • Pour the wet ingredients into the bowl of dry ingredients and mix until the mixture has thickened. Let the mixture sit for 5 minutes.
  • Then, spray coconut oil onto your waffle maker and preheat it until it is ready to be used. ( I set my waffle maker heat setting to 4 out of 5)
  • Pour the waffle batter into your waffle maker ( for my waffle maker, 1 cup + 1 Tbs of the batter was used to make 1 waffle). Cook until the waffle is golden brown in color and slightly crisp on the outside. Repeat with the remaining batter to make 2 more waffles.
  • This recipe yields 3 waffles.
  • Note: you don’t have to put maple syrup or honey in the batter. If you are going to be using maple syrup on top, it isn’t necessary. But if you are planning on eating these without any sweetener on top, put a little bit inside the batter.


Calories: 338kcalCarbohydrates: 31gProtein: 11gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 164mgSodium: 300mgPotassium: 89mgFiber: 4gSugar: 7gVitamin A: 253IUVitamin C: 2mgCalcium: 132mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American, Gluten-free, Paleo
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  1. I made these with flax eggs and had a giant mess. The waffles pulled apart and stuck and burned to the top and bottom plates of the waffle maker, even though the plates were sprayed with olive oil. Do you have any suggestions for the best egg substitute to use for this recipe? If I make these again I will try EnerG egg replacer.

    1. Oh nooooo thats a bummer. I haven’t tried cooking or baking with egg substitutes before so I wouldn’t know what to recommend. I’m sorry, I wish I had a good recommendation. Let me know how the EnerG works!

  2. I’ve made these twice now. The first time I halfed the recipe but today I made it as is. I think the deceiving part is that the batter is very thin, unlike other waffle batters. But once you put it in the waffle maker it does fly fluff up and make a nice waffle. Fluffs up so much mine start oozing out the side because I put too much batter in. They are absolutely delicious and fluffy!4 stars

    1. That has happened to me! haha For me it has depended on the waffle maker I use. I have one with an open top and it always oozes out the top ( I’m not a fan of this waffle maker but I still use it, not sure why lol). I have another one that presses down onto the waffle and it hasn’t oozed out of that. Glad you enjoyed them! 🙂

  3. Mine did not turn out with the recipe listed above. . I seemed to have a blueberry soup as the batter was liquid. Figured that it may rise in the waffle iron, but nope. Not even close. I was left with a rubbery, thing that ressembled a pretzel more than anything. So figuring I had nothing to lose, I added 1/4 cup of my gf flour blend, as well as one teaspoon and a half baking powder and a 1/2 teaspoon salt. That did the trick! Crispy on the outside, soft on the inside. I do love that I get blueberries without have to scrape my waffle iron. Not sure what happened, but I thought other reader may benefit from my experiment. I’m giving it one star because the recipe just didn’t work for me as is. But the taste is amazing. I’m relived I was able to tweak it. I thing that the batter as is would work for a crepe/pancake though….1 star

    1. Oh no! I’m sorry to hear that! Thank you for posting what worked for you and I’m glad you were able to make yummy waffles! 🙂 I’m curious, did you happen to change the recipe serving size using the little hover button over the servings portion of the recipe?? I realized that the portions only increase the cups and not the added Tbs, so I wonder if that had anything to do with the proportions?? ( I need to change the almond flour to TBS so that the amount as a whole increases as the hover button moves). I’ve literally made this recipe a dozen times and have never had an issue, so I’m trying to figure out what could have happened.

    2. Hey! Quick update: I just made them this morning to double check proportions and they worked so great for me! Even though the batter looks liquidy, the waffles came out nice and fluffy. I did change the way almond flour is written in the recipe to 10 Tbs instead of “1/2 cup + 2 Tbs almond flour” so that the amounts would change while using the serving size button in my recipe, just in case that was the issue for you.

      1. Hi Dominique! I had actually doubled the recipe altogether because I like to freeze them for later, and only clean the waffle iron once ;). Mine were definitely not fluffy – they barely rose.
        In hindsight though, could it be that it’s because I used frozen blueberries? Just guessing…. but I will try them again with fresh ones next time. I also have a Cuisinart square waffle iron…. Thanks for testing them out again! And I am slightly jealous you had fresh waffles for breakfast this morning! ?

        1. I wonder if maybe it was the frozen aspect to the blueberries? I find lots of paleo / grain-free / gluten-free baking to be like a science so certain changes can definitely do that. I also noticed that this recipe works better with the waffle maker set at a higher temperature. I tested out using two waffle makers and found that one resulted in a wetter waffle and never got hot enough and one resulted in really fluffy waffles. I have recently found the combo of almond flour, tapioca flour, arrowroot flour, and coconut flour to be the best for waffles! (Perfect Crispy-On-The-Outside Paleo Berry Waffles)
          PS- it was a great addition to my Monday morning to have them. 🙂

          1. Maybe next time I will use fresh blueberries! (Looks in fridge) Hey look! Blueberries! ?

          2. Hahah perffffect!! And it’s almost the weekend…which means… waffle time! 🙂