Lots of people are surprised to learn that I love waffles, and I’m sure you can agree that some mornings just call for them.
That being said, traditional waffles are a surefire way to start your day on a blood sugar rollercoaster that is hard to stop. These waffles are made with coconut flour, almond butter, and eggs, so they’re overflowing with good fats, protein, and fiber to fill your belly and fuel your brain.
Wild blueberries contain two times the fiber and two times more antioxidants than cultivated blueberries, which include polyphenol anthocyanins, proanthocyanidins, chlorogenic acids, and flavonols to support the body in multiple ways. They also contain less sugar than regular blueberries!
I know you’ll love these as much as I do.
Wishing you health and happiness,
Mark Hyman, MD
- ¼ cup coconut flour
- 3 tablespoons granulated monk fruit sweetener or honey
- 1 teaspoon baking powder
- 3 tablespoons coconut oil, melted
- 3 tablespoons almond butter
- 4 pasture-raised eggs, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup frozen wild blueberries
- Fruits such as various fresh berries
- Dairy-free yogurt or whipped coconut cream
- Maple syrup
1. Preheat the waffle iron on medium setting.
2. Add all of the ingredients into a high-speed blender, and blend until smooth.
3. Pour a ¼ - ⅓ cup of batter into the middle of the waffle iron, and cook for about 2 minutes or until the waffles are fully cooked and slightly browned.
4. Remove each waffle from the iron and set aside while making the rest of the batch. You can toss a kitchen towel over the prepared waffles to keep them warm while you continue making the rest.
5. To serve the waffles, add your favorite fruits, dairy-free yogurt, and maple syrup if desired.
Nutritional analysis per serving (using monk fruit, without serving suggestions) Calories: 184, Total Fat: 15g, Saturated Fat: 7g, Cholesterol: 123mg, Fiber: 3g, Protein: 7g, Carbohydrates: 12g, Net Carbs: 3g, Sodium: 132mg, Sugars: 2g, Sugar Alcohols: 6g