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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
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
Wow! Okay, I really was skeptical about these waffles, how were these ingredients going to make a fluffy waffle? These are so delicious, the texture is perfect, and I didn’t have a problem with them sticking. My Belgian waffle maker is my parents old appliance (45+ years old)! Thanks for a great paleo recipe!
Amazing! So glad you enjoyed!
I was scared to try these because I had a waffle fail a few weeks ago and couldn’t imagine wasting more food. I had a jar of almond butter in my freezer for years so I thawed it out and it was still good. That way if I failed again it was only things that would’ve been tossed anyways. I used the entire jar so had to make a few adjustments. Still only 1/2 a banana because not a fan. Had to add 4 eggs because the almond butter was very dry, I also added more coconut oil. These cooked up beautifully! I’m so happy and pretty sure I still have another frozen jar of almond butter.
I’m glad they came out! Perfect way to use up nut butter 🙂
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!
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 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 🙂
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!!
Easy and good 🙂
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 🙂
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.
Can I use peanut butter instead of almond butter?
I haven’t tried it but I think it should work just fine!
These waffles were delicious, filling, and surprisingly fluffy. Thank you for a great recipe!
So happy to hear that!
Turned out great and my troops love them! Thank you
So happy to hear that!
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.
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 🙂
“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.
Is there anything you can you use to sub baking soda? I’m allergic🙄
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 🙂
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!!
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 🙂
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 🙂
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 were literally amazing!!! Never going back to reg waffles again!! Thank you so much!
YES so so good! Glad you enjoyed!
Could I sub flax/chia for eggs instead?
That should work!
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!
Thank you for sharing. These waffles are so delicious, didn’t even need butter or syrup.
So glad you 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 🙂
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 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!!
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
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!
Has anyone tried freezing these? I have kids who are waffle lovers, so I usually make double batches and freeze some for quick breakfasts.
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.
I will have to try again. My attempts to use sunflower butter failed but I will not be deterred!
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 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.
Where does the vanilla flavor come in, that was mentioned before the directions when describing them?
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.
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.