In a large bowl, add the eggs, coconut milk, maple syrup, lemon juice, and lemon zest. Combine well with a whisk.
In a separate bowl, add in the almond flour, cassava flour, and baking soda. Mix well until fully combined and there are no clumps.
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.
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.
Top with desired toppings and enjoy!
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.