This Lemon Blueberry Waffle recipe has a fresh citrus flavor and bursts of berry bliss in every bite! This Paleo waffle recipe is also gluten-free, vegetarian, dairy-free, soy-free and freezer-friendly!
In a large bowl whisk together almond flour, tapioca starch, coconut sugar, and baking soda.
Add coconut milk and butter (or a vegan butter alternative). Mix until just combined.
Add eggs, lemon juice, vanilla, and lemon zest. Mix until just combined.
Lastly, fold blueberries into the waffle batter.
Spray a waffle iron with non-stick cooking spray and cook waffles according to your waffle maker’s directions. (My Belgian waffle maker takes about 4-5 minutes per waffle.)
Serve lemon blueberry waffles with maple syrup, coconut whipped cream, or blueberries and enjoy!
Notes
*Waffles freeze well and will last for 4-6 months if packaged and frozen properly.