Paleo + Gluten-free Mashed Blueberry Waffles

4.25 from 8 votes

Fluffy-on-the-inside, yet crispy-on-the-outside waffles that are grain-free and dairy-free. Made with almond flour and tapioca flour.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American, Gluten-free, Paleo

Diet: Gluten Free

Servings:

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.