My first memories of waffles are the ones from the local breakfast spot on Sundays after church. They were gigantic, crispy on the outside and topped with real whipped cream. A true breakfast indulgence that’s especially wonderful when you’re a kid.
Now that I’m older, my eating habits have changed somewhat. I mostly seek recipes that that fill me up with fiber, protein and healthy fats. Typically I go for a hearty breakfast of eggs, turkey bacon, a banana and any kind of nut butter I can find in my cupboard. However, there are days when I get cravings for a waffle the size of my face and just have to give in.
I’ve been on a quest to create perfect paleo waffle recipe for quite some time, but just couldn’t seem to get the ingredient ratios right until now. And my goodness, are these guys just incredible! The base of this recipe is made up of almond butter. I haven’t tested it with any other nut butter, but I’m assuming it would work quite nicely with cashew or peanut!
Watch this video to see how to make the paleo waffles:
The blueberry almond butter combination is just as lovely as it sounds. A hint of cinnamon and vanilla makes them even more delicious then you can imagine.
Now because of the precise measurements and ingredients, I wouldn’t alter the recipe in any way. I know many of you like to try modifications, but I can’t promise results if you do change things up.
How to serve these paleo waffles
These waffles are crispy and golden on the outside and quite lovely for soaking up maple syrup. A drizzle of honey on these would be lovely too!
Other paleo breakfast recipes you might like:
5-Ingredient Almond Flour Pancakes
Savory Chicken Sausage Egg Muffins
Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
Maple Blueberry Turkey Sausage Breakfast Patties
If you make this recipe, I’d love to hear from you! Leave a comment below or snap a photo and share it on Instagram with the tag #ambitiouskitchen!
Almond Butter Blueberry Paleo Waffles
Ingredients
- 2/3 cup natural creamy almond butter
- 2 eggs
- 1/2 banana, mashed
- 1/4 teaspoon almond extract
- 1/2 tablespoon coconut oil, melted and cooled
- 1/3 cup unsweetened almond milk
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt (only if your almond butter isn't salted)
- 2/3 cup fresh or frozen blueberries
Instructions
- Preheat waffle iron and spray with nonstick cooking spray. In a large bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined and there aren't any large lumps.
- Stir in coconut flour, baking soda, cinnamon and salt; mix until well combined. Gently fold in blueberries.
- Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Repeat with remaining batter. Recipe makes about 3 belgian waffles. Serving size = 1/2 belgian waffle.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery
102 comments
These sound delicious and I am looking forward to trying them this weekend!
I have only one question.
Who the heck eats only half a waffle? Ha ha.
(Referring to the “serving size” stated)
I am with you. Love trying new recipes that are filling and good for you. I think my swimmer would love these too.
I love the nut butter idea! these look perfect.
I have a waffle iron that I need to use more often – thank you for giving me a perfectly delicious reason to do so. Love that it’s paleo, too. Pinned.
love the sound of all that almond butter and blueberries!
excuse me – off to go buy a waffle iron!! these waffles are soo fluffy and using almond butter as the base is such a smart idea! pinning for later!
Oh man these waffles look killer! Love the addition of almond butter and the fact they are Paleo. Ship a few my way 🙂
Oh wow these look fabulous! I love blueberry waffles and the addition of almond butter sounds great!
Woah woah woah there lady. I think these should be illegal. GAAAAH I just want to shove my face in the middle of this waffle goodness!!! Luckily I have all these ingredients on hand so I can! Yippee!
Oh man I canNOT wait to try these! You are a rock star. I’m thinking this Sunday may work! <3
Oh wow! These look amazing! That second picture is absolutely gorgeous!!
OKAY, these sound ABSOLUTELY INCREDIBLE!!!!!!
Nah, i’m eating all servings XD
my gosh these look like the BEST! ready to make them asap!!
When do you add the blueberries? you didn’t mention that 🙂
At the end!
I like the idea of including banana as an ingredient. Furthermore, blueberries are simply the best!
Could I substitute almond flour for the coconut flour?
I substituted almond flour for coconut flour and it came out great. My family loved them. I will not go back to the regular waffles any more.
Hey! These look amazing! I was just curious if it’s possible to swap the eggs for flax or chia “eggs” as I have an egg allergy?
I made these today and they are extremely delicious! Crispy filling, satisfying and starch free, can’t get any better than that. Thanks so much for sharing. ♡
Awesome, happy to hear that you enjoyed them!!!
Is the nutritional info per serving (1/2 waffle)?
Yes!
I have made these several times now and I really just love them. Thank you very much!
Wow – scrumptious!!! We got 4 Belgian waffles out of the recipe. Turned out perfectly. Love all your breakfast ideas.
These were awesome! I was a few tablespoons short of almond butter, so I substituted avocado and it worked out fine. Thanks for a great alternative to wheat flour waffles.
They look amazing! Can you freeze and reheat them for a quick yummy breakfast?
Would love to know this too 🙂
Yes you can!! Sorry for the delay!
I made these this morning with smooth cashew butter (only had crunchy almond butter) and they were delicious. My husband is still trying to figure out the chemistry of how these ingredients turned into the delicious waffles. Thanks for a great recipe
Made these, substituted peanut for almond butter and left off the blueberries because I like plain waffles. Their texture was good but the flavor was lacking, I think that the berries must be necessary.
These were amazing. I made them with a few modifications: I subbed ghee for coconut oil, and daughter hates bananas so I added an egg, and an extra tablespoon-ish of coconut flour. They still turned out great! It’s a keeper for sure! Thanks!
Super delicious! I added a cup of gluten free oats to the batter and blended in my food processor before adding the blueberries. I have a deep ridged waffle maker and from experience runny batters are not so successful. The oats gave the perfect batter viscosity for my waffle iron and will also fill up my little scamps. My 7 and 5 year old nut haters were none the wiser and yomped them down with a smear of blackberry jam.
EXCELLENT!! Only got two waffles out of the batter (maybe my waffle iron is larger than yours) but the taste and texture was fantastic! Also, very FILLING…you can definitely only have half a waffle and be totally satisfied (while I ate ALL of the first waffle–no problem, tee hee)…a keeper for sure– bookmarked for future! THANK YOU!
Ouch… mine stuck to the waffle iron, splitting into two. Not sure why, followed recipe exactly. Shame to waste the expensive ingredients. 🙁
I had the exact same problem! It took me hours to clean it all off. Maybe we need more flour in it or oil on the iron, I never had this problem with other recipes before.
I had the same problem. The almond butter I used was homemade so it wasn’t creamy, but very thick. Could that be the reason mine stuck to the waffle iron?
It might be – I typically use a natural, fairly drippy almond butter. I would be sure to spray the waffle iron well, too!
Thank you! I didn’t have any trouble with the batter (no sticking – but I made sure I had the batter super well mixed after reading the comments about sticking above, and I always use plenty of oil on the iron) and they turned out perfectly. I am only sad that I can only eat one serving at a time, because too many nuts doesn’t like my digestive system. But eating one serving doesn’t effect me at all and they are super tasty. I still like to eat my waffles with maple syrup, but I found that these barely needed any. I made a double batch and have been eating them all week long – just toasting them in the toaster oven before eating. Absolutely love how simple and tasty this recipe is. This is going to become a regular waffle recipe for me!
Almost forgot – since I didn’t have almond milk on hand I used some buttermilk I had in the fridge instead. Still worked well. I suspect you could also substitute regular milk or yogurt/kefir without any problems if you’re not avoiding dairy and don’t want to make an extra trip to the store for almond milk.
Have made these once – and they were excellent!! They’re on the plan for this Sunday morning. Just wanted to share that I have started making my own almond butter. Just throw a bunch of raw (with skin) almonds into your food processor with a bit of coconut or almond oil and puree until it’s to the consistency you want. Takes a little while, and a bit of scraping down — but someone above talked about “expensive ingredients” — this is WAY cheaper.
Where does the vanilla flavor come in, that was mentioned before the directions when describing them?
I just made these – they’re so yummy! I was out of almond milk, so I used coconut milk instead. No sticking issues, either, and I only old my iron before the first waffle.
Made these waffles for a weekend treat this morning! YUM! The waffles came out perfectly, served with a little grass fed butter and pure maple syrup. We will be making these again!
I will have to try again. My attempts to use sunflower butter failed but I will not be deterred!
Just made these and they were amazing! I did however had to substitute the almond butter with peanut butter, and almond extract with vanilla extract and they still turned out delicious. It ended up making one full waffle and two smaller waffles.
Has anyone tried freezing these? I have kids who are waffle lovers, so I usually make double batches and freeze some for quick breakfasts.
Too lazy to get out the waffle iron, I made these as pancakes today and they turned out great! The only substitution I made was soymilk for the almond milk because it was on hand. I topped them with whole-milk Greek yogurt and homemade raspberry jam (sweetened with honey) and they were fantastic! I did note that they must be cooked on very low heat; otherwise the surface burns before the inside is done. They tasted even better a few hours later, when the moisture had distributed more evenly throughout the cake. The leftovers make a great go-to snack!
MMM yum!! I have been looking for a waffle recipe I can make to eliminate my very high carb brown rice waffle mix. Thanks a ton!
-Katie
http://www.katieskronicles.org
These waffles are Life CHANGING!! I seriously make them once a week. I am a huge waffle fan but would never make them at home until I came across your recipe. They satisfy the child in me, wanting a waffle every week, and the grown up in me wanting to eat healthily. THANK YOU SO MUCH for sharing this recipe with the world! Story time: I actually made these waffles for my grandmother in law and she said they were the best waffles she ever had! She went home and bought all the ingredients to make them that next week! <3
Awww so happy you love them!!
I made these for my 21 year old daughter and I ended up eating 2 myself because they were that good! My daughter made a lemon curd for a different recipe and used the left over on the waffles and it was so delicious along with the fresh blueberries in the waffles I will be making these over and over. Thank you and can’t wait to try other recipes of yours 🙂
Amazing!! So glad you both enjoyed these 🙂
These waffles are absolutely lovely! I mean, they have it all! Protein, berries..they’re PALEO! They aren’t like non-paleo waffles, but they are extraordinary all the same. I look forward to eating them often!
So glad you enjoyed these! The perfect paleo breakfast 🙂
Thank you for sharing. These waffles are so delicious, didn’t even need butter or syrup.
So glad you enjoyed these!
Love the idea of almond butter blueberry Paleo waffles looks really tasty. I’m diabetic this is perfect for me I have not try this yet! but I will soon.
Maria
Hope you enjoy this one Maria!
Could I sub flax/chia for eggs instead?
That should work!
These were literally amazing!!! Never going back to reg waffles again!! Thank you so much!
YES so so good! Glad you enjoyed!
My five and seven year old girls loved it! Half a waffle is very filling. This recipe is excellent!
So happy to hear that! And yes – the protein & fiber keep these nice and filling 🙂
These look so yummy!
Just wondering where the fat content is coming from. The almond butter and/maple syrup?
And can I swap out the blueberries for strawberries?
Thanks!
Lisa H.
They’re delicious! The fat comes from almond butter + coconut oil and coconut flour. Feel free to use strawberries – yum!
So healthier fat?
And I love baking with strawberries!!
Yes absolutely! Let me know how they are with strawberries 🙂 yum!
Can I use an all natural creamy PB and vanilla extract instead? Will it change the flavor and calorie count much?
Yes those will work! The waffles just won’t have an “almond” flavor, but will be delicious 🙂
Did you have a version of this in pancakes? I made a delicious almond butter pancake by you and can’t find the recipe anywhere 🙁
Hmmm it might be my Coconut Flour Pancakes! Try searching those 🙂
Finally made these tonight, with all natural pb and strawberries. Omgosh, soooo good!! They taste like a pb & j!
I did add a touch of pure maple syrup, but they tasted sweet enough on their own!
It made 3 medium waffles.
Seriously, so yummy!
YES love it!!
They’re absolutely delicious I made my own version with natural creamy peanut butter and almond flour and they work wonderful. My two years old son love them
Perfect! So glad you both love them 🙂
Is there anything you can you use to sub baking soda? I’m allergic🙄
“These almond butter–based waffles are packed with 20 grams of protein per serving and get natural sweetness from banana.” But then I see above shows Nutrition Information
Serves: 3 belgian waffles
Serving size: 1/2 belgian waffle (1/6th of recipe)
Calories: 229 Fat: 18.2g Carbohydrates: 11.3g Sugar: 4.7g Fiber: 4g Protein: 9.6g
confused as to Y the protein is listed so different. Which is correct?
Hi Donna – the protein listed is correct! Not sure where you saw the 20g of protein, but apologies for any confusion.
Me and my daughter absolutely love these! I found this recipe about 2 years ago when I started whole30 and used it as my way of introducing sugar- the maple syrup added on top! I’m currently on my 5th whole30 and just made these for my daughter(11) who wanted to join me but is getting tired of the same old eggs and bacon breakfasts. She added a little butter on top, oh well 🤷♀️
I used Trader Joe’s Mixed Nut butter instead of the almond butter. I didn’t have coconut oil- used EVOO, coconut flour- used almond flour, or almond extract- used vanilla extract. Came out great!
I’m glad those swaps worked out well! Perfect breakfast 🙂
Do not, I repeat, DO NOT use flax eggs. Does not work. Crispy, empty waffles. Great recipe, just use regular chicken eggs.
Sorry to hear the flax eggs didn’t work! Yes, I would recommend using regular eggs in here to get the right texture.
Turned out great and my troops love them! Thank you
So happy to hear that!
These waffles were delicious, filling, and surprisingly fluffy. Thank you for a great recipe!
So happy to hear that!
Can I use peanut butter instead of almond butter?
I haven’t tried it but I think it should work just fine!
This is one under-the-radar vintage AK recipe that is just fantastic! I found that the half waffle serving size is plenty filling considering they are made from almond butter. I think a pb&j version with peanut butter and strawberries or raspberries would be a great variation on this.
Made these for breakfast this morning and my 4 and 6 year old LOVED them! I made them in the mini waffle maker so I can freeze and then toast in taoster for a quick, easy, healthy before school breakfast! Thank you @ambitiouskitchen for always making such yummy, healthy meals that my kids LOVE!
I’m so happy you all loved these, Melissa–thank you! And GREAT idea to freeze them for quick breakfasts 🙂
Easy and good 🙂
I have made these waffles multiple times now. It is a great recipe. I have altered the ingredients a few times( when I didn’t have exact ingredients on hand) and they have come out equally good.
Thank you!!
I just made this, kind of… I didn’t have bananas so used apple pear sauce, macadamia milk. Berries were frozen. Next time omit from batter and add on top lol. I liked them very much will be using it again!
Thank you for sharing ❤️
Love this. So glad you enjoyed this recipe 🙂
Mae these today for the first time. I did use natural runny peanut butter instead of almond butter and unsweetened applesauce instead of banana and they turned out super yummy! Will definitely make again when I have almond butter and bananas in the house. Also made the whole wheat banana Bundt cake super yummy too! Thank you for the amazing recipes
YUM! SO glad you are loving this recipe ❤️
I 100% recommended this dish so anyone doing a low carb, low sugar or paleo diet. I am currently doing a low carb and low sugar diet and it’s so hard to find good breakfast foods so I’m so happy that I found this. It’s easy to make and SO GOOD.
Amazing – so glad you are loving these waffles and they turned out amazing for you!