Paleo Berry Coconut Waffles are a delightful grain-free breakfast option. Made without dairy, these waffles still deliver great flavor thanks to coconut flour and juicy berries like blueberries and raspberries.
Yes, these waffles are blue — that’s simply from the berries. Don’t let the color surprise you; they taste fantastic. Kids often love the playful hue, but adults will enjoy them too. A stack of vibrant waffles is a fun way to start a conversation at the breakfast table.
These waffles are naturally sweetened with fruit and coconut milk, making them a healthier treat. The recipe uses nutritious ingredients such as coconut flour, coconut oil, pasture-raised eggs, and a touch of honey or maple syrup. I enjoy topping them with maple syrup, but coconut whipped cream is an excellent alternative that adds richness. For extra texture, try sprinkling cacao nibs or another crunchy topping — a little crunch can be very satisfying.
Enjoy these waffles warm at brunch or for a special weekend breakfast. They’re simple to prepare and a great option when you want something both tasty and gluten- and dairy-free.
Recipe
Paleo Berry Coconut Waffles
Ingredients
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1 pinch sea salt
- 1/2 cup full fat coconut milk
- 1/4 cup melted coconut oil
- 3 tablespoon water
- 2 tablespoon honey or maple syrup
- 1 teaspoon organic vanilla extract
- 3 eggs pasture raised if possible
- 1 cup fresh raspberries
Instructions
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Preheat your waffle iron.
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In a large bowl, combine all ingredients and mix until you have a smooth batter.
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Spoon batter onto the waffle iron — about 3 to 4 tablespoons per waffle, depending on your iron.
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Cook until done. Cooking time varies by waffle iron; mine took about 6–7 minutes per batch.
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Remove waffles and let cool for 1–2 minutes before serving.
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Serve warm with your favorite toppings and enjoy!
Notes
- For best results, use room temperature eggs.
- Store leftover waffles in an airtight container in the refrigerator for up to 5 days.