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Lemon Blueberry Paleo Waffles

Lemon Blueberry Paleo Waffles

I am a breakfast any time of day kind of girl. Breakfast, brunch, and brinner (ya know, breakfast for dinner) are always a heck yes for me! Waffles have recently made their way into my favorite meal since Sean surprised me with a waffle maker this past Christmas. I had no idea what I was missing out on! Now, I am totally waffle obsessed. These lemon blueberry waffles are beyond delicious and are perfect for Mother’s Day brunch or any day really!

These fluffy waffles are bursting with flavor thanks to Bonne Maman’s INTENSE Blueberry Fruit Spread and fresh lemon zest. For this recipe, I used a mixture of almond flour (not almond meal) and cassava flour which make them gluten free and paleo friendly. They are also lower in sugar because Bonne Maman INTENSE fruit spread has more fruit and 39% less sugar than their regular preserves. Pro tip: top the waffles with more of the INTENSE Blueberry Fruit spread along with fresh blueberries. SO GOOD!

Fun Waffle Toppings:

A simple drizzle of pure maple syrup goes so well with these lemon blueberry waffles, but I also love thinking out of the box with toppings! Some of my favorites are almond butter, fresh fruit, coconut, Bonne Maman’s INTENSE Fruit Spread, sliced almonds, or yogurt. Pro tip: adding a spoonful of Bonne Maman’s INTENSE Fruit Spread into yogurt makes a delish fruit filled yogurt whip!

I hope you enjoy these waffles as much as I do! They are truly make such a beautiful and yummy piece to your breakfast or brunch table.

Lemon Blueberry Paleo Waffles

Course Breakfast
Cuisine American
Keyword waffle
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 waffles

Ingredients

  • 2 eggs
  • 1/2 cup coconut milk
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • zest of 1/2 a lemon
  • 1 cup almond flour
  • 1/3 cup cassava flour
  • 1/2 tsp baking soda
  • 2 tbsp Bonne Maman Intense Blueberry Spread

Instructions

  1. In a large bowl, add the eggs, coconut milk, maple syrup, lemon juice, and lemon zest. Combine well with a whisk.

  2. In a separate bowl, add in the almond flour, cassava flour, and baking soda. Mix well until fully combined and there are no clumps.

  3. Slowly add in the dry mixture to the wet while mixing. Once the batter is smooth and mixed well, add in the two tablespoons of Bonne Maman Intense Blueberry spread and gently mix. Don’t mix too much or the batter will turn all blue.

  4. Take 1/2 cup of batter and add to your preheated waffle maker. Cook to your waffle maker’s instructions. Mine took about 6 min. to cook. Repeat until all the batter has been used.

  5. Top with desired toppings and enjoy!

Recipe Notes

for the coconut milk, I shake up a can of coconut milk to make sure it is combined and creamy before using in the recipe.

This post was created in collaboration with a brand that I adore, Bonne Maman. As always, all opinions and text are my own. Thank you for supporting brands that help make it possible for me to create great content for Wildly Wholesome.



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