Coconut Blueberry Waffles
Servings: 4 large waffles, depending on size of your waffle maker
Calories: 271kcal
Ingredients
- 2 Whole eggs and 2 egg whites
- 3 Tablespoons melted coconut oil or you can use melted butter
- 3 Tablespoons coconut milk or reduced fat or whole milk
- 3 tablespoons maple syrup, or sugar free alternative of choice like Monk Fruit
- 1 teaspoon sea salt
- 3 Tablespoons coconut flour
- ½ teaspoon gluten-free baking powder
- 1 teaspoon cinnamon
- ⅓ cup ground flax
- 1 teaspoon vanilla
- ¼ cup blueberries
Instructions
- Preheat waffle iron to desired temperature. I prefer crispier waffles.
- Using a wire whisk, mix together eggs, coconut oil (or melted butter), milk, maple syrup and sea salt.
- Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed. Add the cinnamon, flax and vanilla. Stir to combine.
- Add blueberries and stir gently.
- Spray waffle iron with generous amount of organic cooking spray.
- Spoon 4-5 tablespoons of batter onto waffle iron and close until shut.
- Cook according to the waffle iron's instructions.
- Remove from waffle iron and place on wire rack until ready to eat.
- Top with additional fresh blueberries, powdered sugar or 100% maple syrup if desired.
Notes
To store in the refrigerator: Place in an airtight container for up to 5 days.
To store in the freezer: Place in an airtight container for up to 3 months.
Nutrition
Calories: 271kcal | Carbohydrates: 10g | Protein: 6g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 631mg | Potassium: 208mg | Fiber: 6g | Sugar: 11g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg