Paleo + Gluten-free Mashed Blueberry Waffles
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.
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?!
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!
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.
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.
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.
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!
Paleo + Gluten-free Mashed Blueberry Waffles
- 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.
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