Gluten Free Lemon Poppy Seed Waffles with Blueberry Maple Syrup

Gluten Free Lemon Poppy Seed Waffles with Blueberry Maple Syrup-a mouthful, I know, but still a bright and summery spin on a classic breakfast!

I adore breakfast foods, but typically my mouth starts watering for more savory fare like omelettes, hashes, and skillets. Still, every once in a while I get a hankering for pancakes or waffles. This time, it came along with the idea for a lemon + blueberry waffle pairing. The rest is history.

As mentioned, I don't make stuff like this that often. Frankly, waffles, pancakes, and pastries just aren't that nourishing regardless of whether they're gluten free or paleo. Not to mention that I simply have an easier time developing recipes that don't involve alternative flours and things like that. I used to enjoy baking, but now that my interests lie in healthier fare (and, let's face it, plantains) I tend to leave the paleo baking to the paleo bakers. (read: not me)

But every once in a while I decide to play around with gluten free flours. Hey, maybe someday I'll really get the hang of it! I'm proud enough of these gluten free lemon poppy seed waffles to share them here, which is saying something.

Oh, and the blueberry maple syrup. Let's not forget that.

I was first tipped off to the phantastical world of flavored maple syrups by a Food52 article on the subject. Eyes opened.

It looked so easy. And boy, it was worth it to give it a try! I know, it might seem super advanced and fancy, but it's so freaking easy to infuse your own maple syrup. Plus, if you end up serving waffles and blueberry maple syrup to your guests, they're going to think you're a kitchen master. And you can sit there, basking in the praise and compliments, knowing that all it took was two ingredients and a saucepan.

I picked up another awesome tip from the internet-separating the eggs and beating the egg whites before adding to the batter. (thanks, The Kitchn!) You can skip this step if you don't want to bother. But trust me, it does make for fluffier waffles. Hurrah!

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📖 Recipe

Lemon Poppy Seed Waffles with Blueberry Maple Syrup

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• Author: Chelsea Joy
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 waffles (depending on the size of your waffle maker) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

These gluten free waffles are crispy outside with a fluffy center - just how waffles should be! Separating the eggs and whipping the egg whites helps add that extra lift to the waffles, so don't skip it.

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Ingredients

Units USM Scale 1x2x3x

For the Lemon Poppy Seed Waffles

• 1 cup cassava flour
• ¼ cup coconut flour
• ⅓ cup tapioca flour
• 1 ½ teaspoon paleo baking powder
• ¼ teaspoon sea salt
• ¼ cup ghee, melted
• ¼ cup raw honey
• 2 large eggs, yolks and whites separated
• 1 ¼ cup almond or cashew milk
• 1 ½ tablespoons lemon juice
• Zest of 1 lemon (about 1 tablespoon)
• 2 tablespoons poppy seeds

For the Blueberry Maple Syrup

• 1 cup real maple syrup
• ⅓ cup fresh blueberries, plus more for garnish if desired

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Instructions

1. 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.
2. 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!
3. Cook waffles according to your waffle maker's instructions. I like to set mine ¾ 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.
4. 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.

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Notes

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!