These easy, tender and golden paleo waffles prepared in the blender are also nut-free thanks to a secret ingredient!
It’s hard to beat homemade waffles for breakfast. Light and fluffy with a toasty golden color, a batch of fresh waffles hot off the iron is always a real treat, especially when they’re as easy to make as these.
Gluten-free, grain-free and nut-free, these easy blender paleo waffles are perfect for either a special weekend brunch or an everyday breakfast. What also makes these waffles uniquely suited to any day of the week is that they’re made with watermelon seeds instead of flour, which are naturally high in protein that keeps you feeling full and helps avoid that mid-morning crash.
Light and crispy around the edges while tender and soft on the insides, the waffles have a nice toasty, not too sweet flavor. Topped with a flavorful roasted strawberry sauce, they’re an effortless way to transform the first meal of the day into a special occasion. Roasting strawberries intensifies their natural sweetness and makes a tasty sauce you’ll want to put on just about everything!
If you have kids, this is a great recipe for them to help with. The batter is a cinch to make in the blender while you wait for your waffle iron to heat up and you can easily make the strawberry sauce ahead of time. Fresh strawberries are quickly macerated then roasted in a hot oven until tender and swimming in a ruby red syrup. The sauce can then be refrigerated until needed.
The waffles themselves can also be made ahead of time if desired and kept in the freezer until needed for a quick weekday breakfast, but a fresh batch makes for a special weekend meal. And who wouldn’t love waking up to a delicious breakfast in bed with platter of these? Enjoy!
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These tender, golden paleo waffles topped with roasted strawberry sauce are also nut-free thanks to a secret ingredient!
For the Roasted Strawberry Sauce:
- 2 Tablespoons/30ml maple syrup
- 1 Tablespoon/18g pomegranate molasses
- 1 teaspoon/5ml fresh lemon juice
- 16oz/454g strawberries, hulled and thinly sliced
For the Blender Waffles:
- 1 ½ cups/168g shelled watermelon seeds
- ¼ cup/24g tapioca flour
- 1 ½ teaspoons grain-free baking powder
- Pinch of sea salt
- 4 large eggs
- ¾ cup/180ml coconut milk
- ¼ cup/60ml maple syrup
- ¼ cup/60ml coconut oil, melted
- 1 teaspoon vanilla extract
Make the roasted strawberry sauce:
- Preheat the oven to 350°F.
- Gently toss together maple syrup, pomegranate molasses, lemon juice and strawberries in a low sided oven proof dish. Set aside to marinate for 10-15 minutes.
- Spread strawberries evenly in dish and bake for about 30 minutes (stirring halfway through), until the strawberries are reduced in size and sauce is syrupy.
- Let cool briefly, then transfer sauce to a glass jar, cover and refrigerate until needed.
- Serve with waffles.
Make the waffles:
- Pre-heat well -greased waffle iron to medium-high heat.
- Place watermelon seeds, tapioca flour, baking powder and salt into a blender jar and pulse on high until fine and powdery.
- Add eggs, coconut milk, maple syrup, coconut oil and vanilla extract and blend on high until smooth.
- Pour batter into center of waffle iron, close and cook waffles, flipping once, until golden and crisp and you no longer see steam rising (about 3 minutes.) Place on wire rack to cool and crisp and repeat with remaining batter.
- Serve warm, with strawberry sauce.
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Amount Per Serving: Calories: 307Total Fat: 19gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 124mgSodium: 160mgCarbohydrates: 31gFiber: 2gSugar: 22gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.