Grain-free coconut flour Paleo Waffles made in a blender. Top these gluten-free waffles with stewed strawberries for a healthy breakfast!
I’m just going to pull out all the stops right now and punch your eyeballs with the craziest of infos.
These waffles are made in a blender.
BOOM. All you need to know.
But wait, there’s more..
They’re grain-free, gluten-free, full o’ fiber, refined sugar-free, you know…the ush.
PLUS accommodated by ooey gooey sweet and tangy strawberry topping that melts in your mouth.
The End.
I’ve found coconut flour and tapioca flour make a very nice grain-free waffle.
They turn out soft and chewy when cooked just right, and can crisp up if you prefer crispy waffles.
^Never have I ever wanted to curl up and take a nap on a pile of waffles so badly in my life.
Let’s get real.
How to Make Paleo Waffles:
Any time I make grain-free waffles, pancakes, Dutch babies, brownies, and cakes, I prepare the batter in a blender.
You see, gluten-free flours aren’t as sensitive to the over-churning/stirring/blending as regular all-purpose flour, so zapping them in a blender is no big deal whatsoever.
So the way I see it, I may as well take the lazy lady approach and just get it all mixed in one go. Blender treats for the win!
Here’s how we do it!
Plug in your waffle iron, heat to medium-high, and spray with cooking spray.
Add all of the ingredients for the waffles to a blender and blend until smooth. Allow batter to sit 5 minutes.
Pour about 1/4 cup to 1/3 cup of batter in the center of the hot waffle iron (batter will be very thin). Secure the lid and cook until waffle is golden-brown and cooked through, about 2 to 3 minutes. Repeat for remaining batter.
Prepare the strawberry compote by adding the chopped strawberries to a small saucepan and heating over medium, covered. Bring to a full boil, uncover and add maple syrup. Cook for about 2 to 3 minutes longer, until juices are thick. Remove from heat and set aside until ready to use.
Serve waffles with strawberry compote, butter, or plain yogurt.
Since there’s always a bit of free time while the waffles (or pancakes) are cooking, I like to whip up a silly simple fruit compote, which takes all of a nano second to prepare, but turns your breakfast or brunch into one of those swanky B&B experiences that you’ll never forget.
All we need for a fancy feast is some fresh fruit that we can toss in a saucepan and stew to gooey sweet compote-y delight.
Only takes 5 to 8 minutes. You can make it while you’re waffle iron-ing. Feel free to use any berry!
So to summarize, the way these easy paleo waffles are made is zap zap in the blender. A little stewing of the fruit. A little throw-it-on-the-plate with some plain yogurt (or dairy-free something or other of choice). And a lot of waffle-to-face action.
If you’re obsessed with waffles like me, be sure to also check out my Paleo Chocolate Chip Pecan Waffles, Paleo Pumpkin Waffles with Caramelized Pears, and my Gluten-Free Sourdough Waffles.
One more thing! If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
And now…waffles!
Paleo Blender Waffles with Strawberry Compote
Ingredients
Coconut Flour Waffles:
- 4 eggs
- ¾ cup almond milk
- ¼ cup coconut flour
- 1/2 cup tapioca flour
- 1 tablespoon pure maple syrup
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Strawberry Compote:
- 2 cups ripe strawberries*
- 2 tablespoons pure maple syrup
- pinch sea salt
Instructions
- Plug in your waffle iron, heat to medium-high, and spray with cooking spray.
- Add all of the ingredients for the waffles to a blender and blend until smooth. Allow batter to sit 5 minutes.
- Pour about 1/4 cup to 1/3 cup of batter in the center of the hot waffle iron (batter will be very thin). Secure the lid and cook until waffle is golden-brown and cooked through, about 2 to 3 minutes. Repeat for remaining batter.
- Prepare the strawberry compote by adding the chopped strawberries to a small saucepan and heating over medium, covered. Bring to a full boil, uncover and add maple syrup. Cook for about 2 to 3 minutes longer, until juices are thick. Remove from heat and set aside until ready to use.
- Serve waffles with strawberry compote, butter, or plain yogurt.
The batter smelled so great! It puffed up in my waffle maker just fine but it was super rubbery once it finished in the waffle iron. I know it won’t be the same consistency of regular flour waffles, we have been paleo for a long time and know what to expect with baked goods. Only thing I changed was using arrowroot powder instead of tapioca flour. I’ve subbed this before in other recipes with success. Not trying to be a downer! Just wanted to share my experience. Thank you!
Hi Amy,
Oh no, I’m sorry they didn’t turn out well! I’ve found arrowroot flour does generate a rubbery consistency and doesn’t form the outer crisp the way tapioca flour does. I think if you try them with tapioca, you’ll have a different experience 😉 xoxo
Great recipe! I didn’t have tapioca flour so I substituted with 1/4 c. cornstarch and 1/4 c. more coconut flour – delicious! ????
Thank you for the gluten-free inspirations! ☺️
I’m so glad you enjoyed the waffles, Amy! Thanks for letting us know your substitutions – I imagine there are lots of folks that carry a good supply of cornstarch but not always tapioca flour, so this is very helpful!! Thanks so much for the note! xo 😀
Sorry. I made these twice. The first time, i was convinced I’d missed something because they came out rubbery and didn’t even rise. The second time, i used two more tablespoons of coconut flour, added baking powder and baking soda. This helped a bit. They look more like those square pretzels than waffles. Wet ones. Has anyone who is commenting actually made them? My ingredients are Fresh. I have no idea what happened.
Hi Genevieve,
I’m so sorry the waffles didn’t work out! I’ve made them multiple times and although they don’t have the same consistency as regular waffles (since they’re grain-free), they didn’t turn out rubbery. I’ll test the recipe again over the weekend and will circle back to you with any adjustments I have to make. Thanks for the heads up, and have a great weekend!
Thanks so much! I have a square waffle iron, and i think part of the issue was since they didn’t rise, they only toasted on one side. They were tasty though!
These look unbelievable! Growing up we always had sourdough waffles on Saturday’s but I haven’t had waffles in years now since I quit eating wheat – many, many thanks for a great recipe (and so many more bonus points that it’s easy and made in the blender!
My Vitamix is going to be MIND=BLOWN when I throw these ingredients into it instead of kale!!
Yes, please! Sign me up for all the waffles! It’s the weekend, after all!
Do you think these waffles could be made without a waffle iron? I have a waffle silicone mold… could I maybe pop that in the oven to cook?
Oh wow, I didn’t even know silicon waffle molds existed – I must get my hands on one! Honestly, I’m not sure if it would work or not…I’d hate to say GO FOR IIIIIIT since coconut flour and tapioca flour make for an expensive experiment. I imagine if you’ve made GF waffles in your mold in the past, it would work, but really, I can’t be sure 😀
Okay, so these have to be the prettiest healthy waffles I’ve ever seen. That plus the fact that they’re made in a blender makes them THE best waffles of all time. I must have them, fancy B&B compote and all!
Monday can’t come soon enough, eeek! xoxo
Could I use almond flour instead?
Hi Brenda,
You can definitely make waffles with almond flour, but it’s a completely different recipe since coconut flour absorbs much more liquid than almond flour. Here’s a recipe I found for almond flour waffles: http://gardentherapy.ca/almond-flour-waffles/ Let me know if you try them!! xo
I love coconut flour! These waffles are ridiculously healthy and I love that the strawberry compote is naturally sweetened 🙂