These easy paleo waffles are gluten-free, grain-free and nut-free thanks to a secret ingredient! Topped with a roasted strawberry sauce, they're perfect for both brunches and everyday breakfasts.
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 paleo waffles.
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.
Gluten-free, dairy-free and nut-free, these easy blender waffles are perfect for either a special weekend brunch or an everyday breakfast. What makes these paleo waffles unique is that they’re made with watermelon seeds instead of flour, which contains protein and fiber to keep you feeling full and help avoid that mid-morning crash.
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. Roasting strawberries intensifies their natural sweetness and makes a tasty sauce you’ll want to put on just about everything! Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
For the Blender Waffles:
- Watermelon Seeds – You’ll need shelled watermelon seeds.
- Tapioca- You’ll need tapioca flour also called tapioca starch.
- Baking Powder – Choose a grain-free baking powder to keep the waffles paleo.
- Eggs – You’ll need 4 large eggs.
- Coconut Milk – You can use either regular or light canned coconut milk.
- Maple Syrup – Use a light colored maple syrup.
- Coconut Oil – Use an un-refined coconut oil.
- Vanilla Extract – Use a good quality vanilla extract for the best flavor.
For the Roasted Strawberry Sauce (Optional):
- Maple Syrup- You’ll maple syrup to sweeten the sauce or substitute honey.
- Pomegranate Molasses – A little pomegranate molasses brings depth to the strawberry sauce but you can omit it if you don’t have any on hand.
- Lemon Juice - Use fresh squeezed lemon juice.
- Strawberries – You can use either fresh or frozen strawberries.
How to Make Paleo Waffles:
- If you’re making the roasted strawberry sauce you’ll start by tossing the strawberries with the maple syrup, pomegranate molasses and lemon juice and let the mixture marinate for about 10-15 minutes.
- Next you’ll spread the strawberries evenly in dish and roast them in the oven until the strawberries are reduced in size and sauce is syrupy.
- Transfer the sauce to a glass jar, cover and refrigerate until needed.
- To make the waffles, you’ll place the watermelon seeds, tapioca flour, baking powder and salt into a blender jar and pulse on high until fine and powdery.
- Then add the eggs, coconut milk, maple syrup, coconut oil and vanilla extract and blend on high again until the batter is smooth.
- Pour the batter into center of a pre-heated waffle iron, close and flipping once, until golden and crisp.
- Serve warm, with a little strawberry sauce on the side.
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!
More Paleo Breakfast Recipes:
Paleo Waffles
These tender, golden paleo waffles topped with roasted strawberry sauce are also nut-free thanks to a secret ingredient!
Ingredients
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
Instructions
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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Nutrition Information:
Yield:
6Serving Size:
1Amount 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.
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.
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