For the Lemon Poppy Seed Waffles
- 1 cup cassava flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour
- 1 1/2 teaspoon paleo baking powder
- 1/4 teaspoon sea salt
- 1/4 cup ghee, melted
- 1/4 cup raw honey
- 2 large eggs, yolks and whites separated
- 1 1/4 cup almond or cashew milk
- 1 1/2 tablespoons lemon juice
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons poppy seeds
For the Blueberry Maple Syrup
- 1 cup real maple syrup
- 1/3 cup fresh blueberries, plus more for garnish if desired
- Preheat your waffle iron. In a large bowl, mix cassava flour, coconut flour, tapioca flour, baking powder, and sea salt. In a separate bowl, whisk together ghee, honey, egg yolks, almond milk, vanilla extract, and lemon juice until smooth. Add the wet mixture to the dry mixture and stir until completely combined. Add the poppy seeds and lemon zest, stirring until just incorporated.
- Beat the egg whites until soft peaks form. Gently fold into the prepared waffle batter. You don’t want to mix it in thoroughly—if you do, the egg whites will lose the volume you just beat into them. If there are thin streaks of egg whites in the batter, that’s totally fine!
- Cook waffles according to your waffle maker’s instructions. I like to set mine 3/4 of the way to the “dark” setting on my waffle maker. My waffle maker also doesn’t have a timer, and these waffles take 7-10 minutes.
- While the waffles are cooking, prepare the blueberry maple syrup. Add maple syrup and blueberries to a saucepan. Gently heat over medium-low heat, stirring occasionally and taking care not to let the syrup boil, until the blueberries have popped. For a smooth syrup, pour the mixture through a fine mesh sieve to separate out any berry solids. Serve warm. Garnish waffles with fresh blueberries, if desired.
If you taste the blueberry maple syrup and there’s just not enough blueberry flavor for you, all you have to do is add more blueberries and repeat the heating process. Easy!
- Serving Size: 2 waffles
Keywords: Lemon Poppy Seed Waffles with Blueberry Maple Syrup