Delicious Gluten Free Blueberry Waffles

It’s one of those recipes where the gluten-free version tastes just like the “regular” version. Delicious! I don’t sweeten the batter at all, so I serve these gluten free waffles with 1 tablespoon maple syrup per waffle.


Yield: 5 waffles


  • 2 cups almond flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • ½ cup whole milk
  • 6 oz fresh blueberries
  • 1 tablespoon melted butter or coconut oil for the waffle maker


  1. Plug in your waffle maker.
  2. In a medium bowl, whisk together the almond flour, baking soda and salt.
  3. In a small bowl, whisk the eggs with the vanilla and milk.
  4. Add the liquid mixture to the dry mixture. Mix with a spatula to incorporate. Fold in the blueberries.
  5. Brush the waffle maker with oil. Pour the batter into the waffle maker, using a scant ½ measuring cup per waffle and spreading the batter to the corners before closing the lid.
  6. Cook 5 minutes. Serve immediately, with warm maple syrup – a tablespoon per waffle is plenty.


Nutrition info is for waffles only and excludes toppings such as maple syrup.

Nutrition Per Serving

Serving size: 1 waffle; Calories: 369; Fat: 28g; Carbohydrates: 16g; Sugar: 6g;Sodium: 379mg; Fiber: 6g; Protein: 14g

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