Tigernut Flour Waffles With Blueberry Syrup (Paleo, AIP)

These tasty waffles utilize the nut-free tigernut flour (they’re actually tubers!) to make a soft, comforting breakfast favorite. If you need to be coconut-free while on AIP, they’re perfect for you!

Make ahead: Make the waffles ahead and keep in the fridge up to 4 days or freeze for up to 3 months.

Make the syrup up to 2 weeks ahead of time and store in the fridge, or freeze into ice cube trays for several hours, then pop out and store in a freezer-safe container or bag. When needed simply thaw in the fridge or gently reheat in the microwave or on the stove.

Prep Time5

Cook Time10

Total Time15

Servings: Belgian-style waffles

Calories: 885kcal

Ingredients

For the waffles:

1 cup Tigernut Flour
1 tsp Vanilla Powder or Vanilla Extract
1 tbsp Applesauce
1.5 tbsp Maple Syrup or Honey
1/2 cup Coconut Milk Tigernut, or Banana Milk (or water)
1 tbsp Avocado Oil

For the Blueberry Syrup:

1 cup Blueberries fresh or frozen
¼ cup Maple Syrup
Pinch Vanilla Powder optional

Instructions

For the waffles:

Preheat a standard waffle maker.
Mix all of the ingredients together, whisking to get rid of any clumps.
Once the waffle maker is heated, spoon the batter into the maker. Cook for approximately 5-7 minutes, or until browned. (It's ok to open the maker and check - just close it again if they aren't done)
Remove and serve.

For the Blueberry Syrup:

While the waffles are cooking, put the blueberries, maple syrup, and vanilla powder (if using) in a small saucepan. Bring to a simmer and cook, stirring occasionally, for about 10 minutes.

Notes

I’ve tried making these with blueberries inside but they fall apart in the waffle maker, so I recommend if you want blueberry waffles to just make the blueberry syrup.

These waffles can be made into pancakes as well.

This blueberry syrup is also delicious stirred into plain coconut milk yogurt.

Nutrition