Blueberry Waffles

Ingredients

2 Egg

1 cup Unsweetened Almond Milk

1/4 cup Maple Syrup (plus more for topping, optional)

1 tsp Vanilla Extract

2 cups Almond Flour

1/3 cup Arrowroot Powder

1 tsp Cinnamon

2 tsps Baking Powder

1 cup Blueberries (plus more for topping, optional)

2 tbsps Coconut Oil (divided)

Directions

1. In a food processor, add the eggs, almond milk, maple syrup, and vanilla extract. Process until well-combined.

2. In a separate bowl, whisk together the almond flour, arrowroot powder, cinnamon and baking powder.

3. Slowly combine the dry ingredients into the wet ingredients and process until well combined. Remove the blade and gently fold in the blueberries.

4. Coat the waffle maker with some coconut oil and add enough batter to cover the bottom of your maker.

5. Cook the waffles for about 5 minutes or until golden brown. Repeat the process until all the batter is cooked. To serve, top with blueberries and maple syrup, if using. Enjoy!

Notes

Leftovers. Refrigerate in an airtight container for up to three days. Freeze for up to two months.

Serving Size. One serving is one waffle.

Additional Toppings. Add your favorite fruit, jam or nut butter.

No Waffle Maker. Make them into pancakes instead.