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Coconut Blueberry Waffles - Lauren Kelly Nutrition
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5 from 3 votes

Coconut Blueberry Waffles

Author: Lauren Kelly


  • 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
  • cup ground flax
  • 1 teaspoon vanilla
  • ¼ cup blueberries


  • 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.