Light and Crispy Paleo Waffles with Blueberry Syrup

Waffles were a staple breakfast at our house growing up. It’s my mothers favorite breakfast food and she would whip these up for my brother and I at least once a week. Memories standing by the waffle iron waiting for the steam to dissipate, anxiously waiting for these delicious crispy disks with warm syrup, still brings a smile to my face. A couple of years ago my mom got a new Belgian waffle maker and I inherited her old waffle iron. It’s 30 years old and looks it. But the joy of making my childhood breakfast in the same iron for my own friends and family makes this recipe even more special. To be fair this recipe is not the exact one my mom used. I have since converted it to be paleo friendly, gluten and dairy free. But don’t worry, it’s still delicious! I have also included this easy blueberry syrup recipe. It adds a fruity element that can really elevate anything from waffles to pancakes to ice cream!

Ingredients:

For the Waffles:

Flour: This recipe uses Cassava flour. Gluten free flour is tricky and usually cannot be swapped 1:1 with traditional flour. It also usually cannot be exchanged 1:1 with other gluten free flours. Therefore I recommend using Cassava flour. If you want to use traditional flour, you can increase the amount to 2 cups. I have not experimented using coconut or almond flour, so I would not recommend using either of these.

Eggs: Some people swear by beating the egg whites separately then folding them in. I find this to be an unnecessary and time consuming step. These waffles come out light and crispy without this additional step.

Sugar: I think the sugar gives the batter a nice flavor, however, it is not required. If you’re looking to decrease the amount of carbs or sugar you are consuming, you can omit this. Also, if you’re making these waffles to pair with a savory recipe, you may consider omitting the sugar.

For the Syrup:

Blueberries: I have used fresh and frozen blueberries for this and I find that frozen creates the best consistency. Fresh blueberries tend to lose their integrity quicker and I don’t care for the results. However, frozen blueberries are not always as sweet, so you may need to adjust your sugar accordingly.

Coconut sugar: I find coconut sugar has a similar taste and consistence to brown sugar. You may need to adjust the amount of coconut sugar in the recipe to ensure your syrup is your desired sweetness.

Extracts: These add the perfect amount of flavor to this recipe.

Lemon Juice: This is an optional ingredient. I find it adds a depth and brightness to the syrup, but it tastes good without it as well. However, if you want to do any canning with this recipe, the lemon adds the acidity needed for the preservation process.

Cooking Instructions:

My favorite part about this recipe is how easy it is. If you’re making the syrup, make sure to start that first, as you can cook it down while the waffles are cooking.

Start with the syrup. Combine blueberries and water in a small saucepan and cook on medium heat for 10-15 minutes. You want the blueberries to cook down and create a nice sauce. Once you have a thick blueberry sauce add the sugar and cook an additional 5-10 minutes until sugar is completely dissolved. You want the sauce to have a decent syrup consistency. In the last minute of cooking stir in the extracts and lemon juice. Allow to cool for a few minutes and its ready to serve! This will also last in the fridge for several weeks.

For the waffles simply combine all the ingredients together in a medium sized bowl and whisk together until batter is smooth. Cook the waffles in your iron according it its instructions.

It really is that easy to make your own dynamite waffles at home! Let me know what you think in the comments below!