This recipe was inspired by Dr. Mark Hyman’s Grain-Free Wild Blueberry Waffles. They come together fast in a blender or food processor and also work well as pancakes. Bonus: They freeze well, which means you can toss them in the toaster any time. Store them for up to one month. Top the waffles with toppings like nut or seed butter, fresh berries, whipped coconut cream, and a dusting of cacao powder.
Wild Blueberry Grain-Free Waffles
Makes: 4 to 6 servings
4 large eggs, room temperature
1/4 cup coconut flour
1/4 cup maple syrup or monk fruit maple syrup
1/4 cup almond butter
1/4 cup frozen wild blueberries
1 Tbsp. chia seeds
1 Tbsp. vanilla extract
1 tsp. baking powder
1/8 tsp. fine sea salt
Preheat your oven to 200°F. Preheat the waffle iron to medium or your preferred setting.
Place all ingredients in a high-speed blender or food processor. Blend until smooth for about 30 to 60 seconds.
Pour a 1/2 cup of batter into the middle of the waffle iron and cook for about two minutes or until the waffles are fully cooked and slightly browned.
Remove each waffle from the iron and set it aside on a wire rack or rimmed baking sheet while making the rest of the batch. To keep warm and crispy, store in the 200°F oven until the batch is done and serve with your favorite toppings.
Recipe developed for SWW by Carla Contreras